Legumes Farcis Provencaux
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 60 min · vegetarian, vegan, gluten-free, dairy-free
338 cal
8g protein
45g carbs
14g fat
per serving · estimated
Ingredients
- 1 bell peppers
- 1 zucchini
- 1 large tomatoes
- 3/4 cup cooked rice
- 1 diced yellow onion
- 3 cloves minced garlic
- 1 1/2 tbsp extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Method (tap to check — screen stays awake)
- Heat the oven to 400F and halve the peppers, tomatoes, and zucchini, scooping out the centers.
- Chop the scooped-out flesh and saute with the onion and garlic in olive oil until soft.
- Stir in the cooked rice, basil, and parsley and season well with salt and pepper.
- Fill each vegetable shell with the rice mixture and drizzle with a little more olive oil.
- Bake for 30 to 35 minutes until the vegetables are tender and the tops are lightly browned.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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