NUTRIENT PACKED

Directions

We wash and hollow out the vegetables, then finely chop the filling and season with salt and pepper. We reserve the filling and grate it. (For the tomato filling, strain it in a colander to drain the juice, which we will pour into the baking dish).

In a large saucepan, saute the onion, then add the mushrooms and garlic. Add the rice, the vegetable filling, carrot, corn, bulgur, herbs, salt, and pepper. Mix well, reduce the heat, and let it simmer for about 10 minutes (as they will continue cooking in the oven). Add a little water to prevent it from becoming too heavy.

In a baking dish, place the vegetables and place the potatoes in between. Fill them about ? full with the filling and close the caps.

In a small bowl, mix the ingredients for the sauce and pour it all over the baking dish. Finally, drizzle the remaining olive oil over the stuffed vegetables, season with salt and pepper, and place them in a preheated oven at 180 degrees Celsius (on the heating elements) for about 1 hour and something. It is recommended to cover them for the first half-hour and then remove the cover for the remaining time.

-If desired, sprinkle some breadcrumbs on top of the caps of the stuffed vegetables to create a nice crust. Not suitable for gluten-free groups."