Stuffed Vegetables | Tasty and Hasty

Tasty and Hasty

Name: Stuffed Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Cilantro; SIGNATURE SELECTS Tomoto Paste, Product; Laxmi Extra Long Grain Basmati Rice; Sprouts Sumac Berries Ground; El Guapo Garlic Powder; McCormick® Smoked Paprika; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; Oppy Organic Meyer Lemons

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Stuffed Vegetables

Serves 630 mins prep90 mins cook

A colorful dish featuring a variety of stuffed vegetables with a rich meat and rice filling, topped with a flavorful sauce. This recipe highlights the beauty of different vegetables and textures while offering a hearty meal.

0 servings

What you need

La Tourangelle French Infused Herbs De Provence Oil

tbsp oil

cup cilantro

tbsp tomato paste

cup basmati rice

tsp sumac

tsp garlic powder

tsp paprika

cup water

tsp salt

lemon

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Instructions

1: Preheat oven to 350°F. Prepare an enamelled cast iron pot with a drizzle of oil to coat the bottom.

2: In a mixing bowl, combine all stuffing ingredients. Mix until combined. If meat feels tough, add a little water to make it feel softer.

3: Fill all your vegetables. Place them in your dish.

4: Mix all your sauce ingredients, with one cup of water, in a small bowl. Pour over your vegetables. Add one more cup of water on top. Make sure your vegetables are submerged halfway.

5: Cover and bake for 90 minutes, and 45 extra minutes uncovered. Baste every 15 minutes.

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