Nutritional Chart
Calories: 362 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 67 g
- 7 g
- 7 g
Ingredients Needed for Veggies and Rice Stuffed Bell Peppers
1 tablespoon vegetable oil
1 red onion, chopped
1 carrot, shredded
1 zucchini, shredded
salt
pepper
0.5 tea spoon seven-spice powder
2 tablespoons of tomato sauce
1 ½ cups of rice
2 cups of water
4 bell peppers
For the sauce:
1 tablespoon vegetable oil
1 teaspoon flour
¼ cup tomato sauce
salt
¼ cup water
yogurt
How to Make Veggies and Rice Stuffed Bell Peppers
- Heat the vegetable oil in a deep skillet over medium heat.
- Add the red onion, carrot, zucchini. Season with salt, pepper, and seven-spice powder.
- Stir, and add the tomato sauce.
- Add the rice and pour 2 cups of water.
- Bring everything to a boil, put a lid on top, and simmer for the next 20 minutes.
- In the meantime, remove the top and the inside of the bell peppers.
- Place them in a baking tray and fill them with the mix of veggies and rice.
- Preheat the oven to 350°F/175°C.
- For the sauce, heat the vegetable oil in a skillet over medium heat. Add the flour and vigorously whisk until it forms a thick, yellow liquid.
- Pour the tomato sauce and add a pinch of salt, while whisking in the process.
- Add water, and leave the sauce on heat until it reduces. Pour the sauce over the bell peppers.
- Slide the tray into the oven and bake the bell peppers for the next 30 minutes!