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Stuffed Vegetables Recipe

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Stuffed Vegetables Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 2.00 tablespoon
  • Zucchini squash, with skin, raw | 11.00 small
  • White mushrooms raw | 10.00 large
  • Chicken broth, soup, fat free | 0.50 serving 1 cup 8 oz
  • Whole milk mozarella cheese | 0.50 cup, shredded
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Onions raw | 1.00 slice, large 1/4" thick
  • Garlic, raw | 1.00 cup
  • Tomato puree, canned without salt | 0.33 cup
  • White mushrooms raw | 1.50 cup, pieces or slices
  • White rice long grain enriched, raw | 0.33 cup
  • Spices, thyme, dried | 0.50 tsp, leaves
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Fresh basil | 1.00 tbsp, chopped
Nutrition Facts (Per Serving)

Calories per serving: 40.10 mg

Fat per serving: 1.58 g

Saturated fat per serving: 0.42 g

Protein per serving: 1.73 g

Sodium per serving: 38.06 mg

Cholesterol per serving: 1.47 g

Instructions

  1. Finely chop a zucchini, onion, sweet pepper and garlic clove.
  2. To prepare the stuffing, heat oil in a deep skillet and saute onion for 2-3 minutes till soft. Add chopped zucchini, garlic, mushroom, sweet pepper and season to taste. Saute for 2-3 minutes till vegetables start softening.
  3. Add rice, thyme and chicken stock. Give it a boil while stirring time to time. Simmer for 10-12 minutes till liquid is absorbed.
  4. Remove from heat, stir in basil and cheese. Allow to cool.
  5. Meanwhile, boil zucchini for 3 minutes then drain its water and rinse in cold water.
  6. Cut a thin slice from length of zucchini so that they remain stable. Also remove the stems from middle of mushrooms.
  7. Fill the prepared stuffing in vegetables neatly and serve garnished with basil leaves.

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