Stuffed Peppers, Onions, Tomatos & Zucchini Recipe

Looking for an easy Stuffed peppers, onions, tomatos & zucchini recipe? Learn how to make Stuffed peppers, onions, tomatos & zucchini using healthy ingredients.


Submitted by nevonevo

Makes 4 servings



Delicious Vegeterian Egyptian stuffed vegetables

Recipe Ingredients for Stuffed peppers, onions, tomatos & zucchini

1 bell pepper
1 red pepper
1 tomato
1 vidalia onion
5 small zucchini
3/4 cup basmati rice
1/2 cup chopped parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
1 tsp vegetable oil
1 small diced onion
8 oz tomato sauce

Recipe Directions for Stuffed peppers, onions, tomatos & zucchini

  1. Heat oil over medium high

  2. Saute diced onions until tender but do not brown

  3. Stir in Tomato Sauce

  4. Add salt, pepper, cumin, and hot chilli pepper to taste

  5. Reduce heat to low, cover for 5 minutes.

  6. Do not overcook or mix will become liquid.

  7. While the sauce is cooking, prepare the vegetables.

  8. To facilitate stuffing, the core, seeds and center of the vegetables have to be removed. Cut off the stem end of the tomatoes in a circle just large enough to insert the stuffing mix, then remove and discard the pulp and seeds leaving the tomato otherwise intact. Cut off the stem of the pepper with enough margin around to gain entry to the center and remove the seeds and white pulp through the opening while leaving the shell intact, discard the seeds and pulp; similarly, with the onion, core out from the stalk end most of the inside to allow insertion of stuffing into the body.

  9. The zucchini is prepared by cutting off the stem and using an apple corer to remove the seeds and all but a rim of center pulp. Discard the seeds and pulp. If you cannot reach the length of the body with the corer, simply cut the zucchini in sections long enough to be able to core it out easily while leavng a closed end at the bottom to hold stuffing.

  10. Finally add parsley, cilantro, dill, and rice to the tomato mixture and stir well.

  11. Fill the vegetables to just over half way, do not pack. This will allow room for expansion of the rice upon cooking.

  12. Carefully arrange the stuffed vegetables, stuffed side up, in the bottom of a boiler pot.

  13. Add water to just cover the stuffed vegetables and bring to a boil then reduce temperature and cook on low for about 30 minutes, checking periodicaly and stop when the rice is fully cooked.

Categories

Vegetables, Main Dish, Middle Eastern, Vegetarian

Nutrition Facts
Serving Size 371.5g
Amount Per Serving
Calories
226
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
328mg
14%
Potassium
987mg
28%
Total Carbohydrates
47.7g
16%
Dietary Fiber
5.6g
22%
Sugars
9.9g
Protein
6.9g
Vitamin A 67% Vitamin C 264%
Calcium 12% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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