Stuffed vegetables with Green Sauce
Instructions
Private shell tomatoes and seeds, then sprinkle the pretzels and place upside down on a wire rack for 30 minutes so that the water loss.
Meanwhile, Cook al dente in boiling salted water, onions, courgettes and peppers (cut in half and deprived of seeds).
Prepare the filling.
Fry the chopped onions in hot oil, then add the peas and Zucchini, peppers and diced carrot and simmer for a few seconds.
Add the rice, let it toast for a minute, then bring it to cooking wetting as with boiling broth.
Complete with 40 g butter, pepper to taste and the cheese and let it cool.
Divide into 2 parts the zucchini, then cut them in half horizontally and deprive of the pulp with seeds.
Cut in half the onions and scavatele to form of bowls.
Fill vegetables with stuffing, fixing as in a greased baking dish with the remaining butter and cook in a hot oven at 200 degrees for about 15 minutes.
Ingredients and dosing for 8 persons
- 4 white onions
- 2 large zucchini
- 2 peppers
- 4 small ripe tomatoes
- For the filling:
- 400 g of rice
- 1/2 red pepper
- 1 courgette
- 1 carrot
- 4 tablespoons of shelled peas
- 4 tablespoons of olive oil extra virgin
- 1 cipollina
- 40 g of grated parmesan cheese
- 50 g of butter
- Broth
- Pepper