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🍽️ Zucchini Rolls Stuffed with Rice and Peppers

397 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini
• 200 g cooked whole grain rice
• 100 g sour cream
• 1 egg
• 2 tbsp breadcrumbs
• 2 yellow bell peppers
• 2 red bell peppers
• 0.13 l vegetable broth (from a jar)
• 4 shallots
• 0.5 bunch basil
• 0.5 bunch parsley
• salt
• pepper
• 4 tbsp grated parmesan

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the zucchini thoroughly, trim the ends, and pat them dry.
3. 3. Slice the zucchini lengthwise into thin, long strips.
4. 4. Halve the peppers, remove the core, and rinse them.
5. 5. Cut the peppers into sticks and finely dice half of them.
6. 6. Mix the cooked rice with finely chopped parsley, salt, pepper, sour cream, breadcrumbs, one egg, and two tablespoons of grated Parmesan.
7. 7. Place two zucchini slices slightly overlapping on your work surface.
8. 8. Place a spoonful of the rice filling onto the zucchini slices.
9. 9. Place pepper sticks (both red and yellow) on top of the rice filling.
10. 10. Roll the zucchini up tightly.
11. 11. Secure the roll with a toothpick.
12. 12. Place the rolls side by side in a baking dish.

Nutrition per serving

• kcal: 397
• Protein: 18 g · Fett/Fat: 11 g · Carbs: 54 g