Rice Stuffed Tomatoes with Peppers and Carrots

Today Tomatoes stuffed with rice with peppers and carrots. For some time I wanted to prepare stuffed vegetables. I really like baked vegetables and they are also a tasty and healthy dish, perfect also for children, who in this way eat vegetables without almost realizing what they are eating!
Also, just the other day, I saw a very interesting documentary where they talked about all the tomato varieties in the world: they are many more than we can think of!

Medium tomatoes – 4 pcs.
Sabroz round rice – 150 gr.
Red pepper – 50 gr.
Green pepper – 50 gr.
Leeks – 1 pc.
Garlic – 1 clove
White wine – 50 ml.
Water – 200 ml.
Salt – enough
Oil extra virgin olive oil – enough

We prepare all the ingredients that we need, wash the tomatoes and peppers thoroughly, peel the carrots and remove the outermost leaves of the leek.
We cut the tomatoes in two parts horizontally, the top cover reserved. We empty them from the pulp with one and reserve it as well.
Cut the peppers and carrot into small pieces, put them in a frying pan with 2-3 tablespoons of oil and stir for about 10 minutes over moderate heat.
Add also the leek well cut into small pieces and the clove of garlic peeled and chopped, leave on the fire about 10 minutes more.
Add the white wine and with strong fire let the alcohol evaporate. Then add the pulp of the tomatoes and season. We cook for 5 minutes.
Add the rice and also water (about 200 ml) so that the rice cooks well. We left about 10 minutes more.
We preheat the oven to 180ÂșC, we fill the tomatoes with the rice and we replace the cover that we removed at the beginning. We cook for about 20-25 minutes.
We serve the tomatoes stuffed with hot rice, accompanied by a fresh salad et voila, our light and tasty dish is ready!


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