with PARVEGANO Piquant & Nutty
3 peppers (suitable for stuffed vegetables)
2 potatoes, sliced in average pieces
1 cup of olive oil
1/2 cup rice (caroline or glutinous rice)
4 tablespoons PARVEGANO Piquant & Nutty
2 average carrots sliced in very small cubes (or grated)
1 dry onion in small cubes
1 fresh onion sliced in thin slices
1/2 bundle of parsley
1/2 bundle of spearmint
2 tablespoons of raisins
Preparation time: 10 minutes
Cooking time: 15 minutes
For 4 servings
We cut a slice on the upper side of the tomato (so that it remains with the rest of the tomato) and with the use of a spoon we empty the inside part leaving enough flesh on the skin so that the vegetables will not open.
We put the flesh we removed in a blender.
We cut 1 slice on the upper part of the pepper and we remove the seeds.
We put the flesh from the tomato in the blender and we stir along with the half amount of the olive oil until it becomes juice.
In a big bowl we add groats, the half amount of the tomato juice, the carrot, the onion, the fresh onion, the PARVEGANO Piquant & Nutty, the herbs, the raisins, salt and pepper. We mix well.
We add a little olive oil inside our cooking tray
We add the tomatoes and the peppers.
We stuff our vegetables up to 3/4, because the rice will expand.
We put the potatoes between the tomatoes and the peppers.
We spill the rest of the tomato juice from the blender.
We bake in a preheated oven at 180°C in the heating elements for 1 hour, but the first 30 minutes the tray should be covered with aluminum foil. Then we remove it and continue baking.