Easy stuffed vegetables {Photo: Vadim Daniel}
Happy Monday everyone! I hope you all had a good weekend 
I thought we could start the week with an easy, healthy, comforting recipe, what do you all say? This will take minutes to prepare and will provide you and yours with a great, filling and comforting recipe. It’s also a great recipe for Meatless Monday! Give it a try and let me know how it goes.
Ingredients: (for 2 people)
- 2 zucchinis
- 2 small eggplants
- 2 coloured peppers
- 2 bags of In Cuisin tomato & basil risotto
Method:
- Pre-heat the oven to 350 degrees
- Cut the tops off the zucchinis and eggplants and core them carefully
- Cut the top off the peppers and clean out the seeds and the membranes
- Stuff the veggies with the tomato & basil risotto and bake for 4o minutes or until the vegetables are soft
Note from the chef: You can also stuff other veggies like tomatoes or portobello mushrooms
Easy rice-stuffed vegetables {Photo: Vadim Daniel}
En français:
Ingrédients: (pour 2 personnes)
- 2 courgettes
- 2 petites aubergines
- 2 piments doux de couleur
- 2 sacs de tomato & basil risotto de In Cuisin
Méthode:
- Pré-chauffez votre four à 350 degrés
- Coupez le haut des aubergines et des courgettes et videz les en faisant attention de ne pas transpercer la peau
- Coupez le haut des piments et enlevez les pépins et la membrane
- Farcissez les légumes du risotto et faites cuire au four pendant 40 minutes ou jusqu’à ce que les légumes soient cuits
Note du chef: Vous pouvez farcir d’autres légumes comme des tomates ou des champignons portobello…
Photos: Vadim Daniel