Stuffed vegetables for fasting

Stuffed Vegetables for Lent

If you're looking for a delicious and healthy recipe for stuffed vegetables, you've come to the right place! This lent-friendly stuffed vegetable recipe is not only nutritious but also packed with flavors, offering you a perfect combination of textures and tastes. I will guide you through each step, along with useful tips and variations, so you can achieve a perfect result every time.

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 6

Ingredients

- 1 kg bell peppers (preferably sweet peppers)
- 1 kg tomatoes
- 3 zucchinis
- 7 potatoes
- 5 large onions
- 300 g rice
- 3 carrots
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 200 ml sunflower or olive oil
- 3 tablespoons tomato paste
- Salt and pepper to taste

Step 1: Preparing the Ingredients

Start by washing all the vegetables. Peel the 5 onions and chop them finely. This will form the base of your flavor. Peel the carrots and grate them, and chop the bell peppers and tomatoes finely. If you have seasonal vegetables, make sure they are fresh to benefit from the best flavors.

Step 2: Preparing the Filling

In a large skillet, heat the oil over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 5-7 minutes until they become translucent. Add the bell pepper and tomato, continuing to stir for another 5 minutes. Finally, add the rice and mix everything well, letting it sauté for 5 minutes. This step is crucial for giving the rice a delicious flavor.

Step 3: Flavoring the Filling

Once the mixture has cooled slightly, add the chopped parsley and dill, plus salt and pepper to taste. These fresh herbs bring an extra freshness and wonderful flavor to your filling.

Step 4: Preparing the Vegetables

Cutting the vegetables for filling may seem tedious, but it is very satisfying. For the tomatoes, cut off the top and scoop out the pulp with a spoon. For the zucchinis, cut them in half and scoop out the pulp similarly. Remove the seeds from the bell peppers, and peel the potatoes, cutting a round slice from the top to scoop out the insides.

Step 5: Filling the Vegetables

Start filling each vegetable with the prepared mixture. Make sure the filling is well packed, but leave a little space for the rice to expand during baking. After filling all the vegetables, use the remaining pulp from the potatoes and zucchinis to place at the bottom of a deep baking dish. This will add flavor during baking.

Step 6: Baking the Vegetables

Place the stuffed vegetables in the dish with the vegetable pulp and sprinkle a little flour on top to help form a light crust. Add water to the dish, covering half of the vegetables. This will help cook them evenly. Preheat the oven to 180°C and let the vegetables bake for 30 minutes. After this time, pour the tomato paste evenly over the vegetables and let them bake for another 20 minutes.

Step 7: Serving

Once the vegetables are baked, remove the dish from the oven and let them cool slightly. You can serve the vegetables warm, alongside sour cream if you're not observing Lent, but they are just as delicious without. Consider serving them with a fresh green salad or a side of plain rice for a complete lunch or dinner.

Useful Tips

- Substitute rice with quinoa for a more nutritious option.
- You can add some olives or mushrooms to the filling for a more complex flavor.
- If you like spices, feel free to add a little cumin or sweet paprika to the filling.

Nutritional Information

This recipe is high in fiber due to the vegetables and rice, making it an excellent option for a healthy meal. It is also low in calories, with approximately 250 calories per serving, depending on the oil used and the amount of sour cream added.

Frequently Asked Questions

1. Can I use other vegetables?
Yes, you can experiment with vegetables and use zucchini, eggplant, or even mushrooms.

2. Can these stuffed vegetables be frozen?
Yes, you can freeze the stuffed vegetables before baking them. Make sure to let them cool before putting them in the freezer.

3. What drinks pair well with this dish?
A dry white wine or a tomato juice would be excellent options to complement the meal.

4. Can they be served cold?
Absolutely! Stuffed vegetables are delicious cold, making them perfect for picnics or quick meals.

This lent-friendly stuffed vegetable recipe is not only a fantastic way to consume vegetables but also an opportunity to enjoy cooking. With every bite, you'll feel the flavors intertwining in a symphony of tastes. Enjoy your cooking and your meal!