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🍽️ Stuffed Zucchini with Rice

387 kcal · 30 min · 4 servings

Ingredients

• 300 g brown rice
• salt
• 4 zucchini
• 1 onion
• 2 garlic cloves
• 2 red bell peppers
• 2 tbsp olive oil
• 0.5 tsp ground turmeric
• 1 tsp hot paprika powder
• pepper
• 100 ml vegetable broth

Instructions

1. 1. Put the rice into boiling salted water and cook it for about 30 minutes until tender, following the package instructions.
2. 2. Wash the zucchini thoroughly and pat it dry.
3. 3. Cut the zucchini in half lengthwise.
4. 4. Carefully hollow out the zucchini halves to create a small boat.
5. 5. Take the removed flesh and chop it into small cubes.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and the garlic.
8. 8. Halve the bell peppers and remove the seeds.
9. 9. Wash the deseeded bell peppers.
10. 10. Dice the bell peppers into small cubes.
11. 11. Add oil to a pan and heat it.
12. 12. Sauté the peppers, onion, and garlic over medium heat for 3 to 4 minutes.
13. 13. Add the cooked rice to the pan.
14. 14. Cook the rice for another 2 to 3 minutes.
15. 15. Add the diced zucchini flesh to the pan.
16. 16. Season the mixture with turmeric, paprika powder, salt, and pepper.
17. 17. Fill the rice mixture into the hollowed-out zucchini halves.
18. 18. Place the stuffed zucchini into a baking dish.
19. 19. Pour vegetable broth into the baking dish.
20. 20. Preheat the oven to 200 °C (180 °C fan or gas mark 3).
21. 21. Bake the zucchini for about 20 minutes in the preheated oven.
22. 22. Drizzle some liquid from the dish over the zucchini occasionally while baking.
23. 23. Remove the zucchini from the oven and divide them onto four plates.
24. 24. Serve the dish warm.

Nutrition per serving

• kcal: 387
• Protein: 12 g · Fett/Fat: 8 g · Carbs: 65 g