Wednesday, June 2, 2010

Stuffed tomatoes, bell peppers with potatoes


2 tomatoes
2 bell peppers
2 potatoes
1 cup cooked rice
1 onion
1 tsp ginger garlic paste
salt
pepper
2 tbsp olive oil

Sauté cubed potatoes in 1 tbsp olive oil, salt and pepper; leave in a baking dish.

Cut top of tomatoes and bell peppers, scoop out the inside of tomatoes and leave aside, the pepper inside discard.
Sauté onions in 1 tbsp oil, add the inside of tomatoes, ginger garlic paste, salt, pepper and cooked rice.
Fill the vegetables with the rice mixture and cover with the top. Place in the baking dish with the potatoes.
Bake at 400F for 20 to 25 minutes till the vegetables are cooked.

For a variation stuff with couscous instead of rice, and try with vegetables such as eggplant and zucchini.

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