Ingredients
x3 Red Onions
x6 Tomatoes
80g tomato paste
4-6 Peppers (Of your choice)
500g Baby potatoes
200g Medium grain rice
400g water
2 cloves of garlic
4 baby leeks
2 spring onions
80g White wine
Parsley
Mint, Basil, Corriander 100g Water
Preparation
Start by washing the rice and the potatoes.
Prepare all of the veg by removing the core as shown in the video.
Keep 1 to 2 peppers and 3 to 4 tomatoes to cut as they are for our mix.
Chop the core of the veg and add to the mix.
Cut the rest of the vegetables and the potatoes. Keep the potatoes into a bowl with water for now.
In pan add lot of olive oil and turn on the heat. When it is hot, add the vegetables. When they have cooked a bit, add the rice and when hot, add the wine.
When the alcohol evaporates, add the tomato paste and cook a bit. Add the tomatoes and then 400g of water.
Cook for 5-8 minutes and when the rice has cooked nearly half way through, transfer it to a bowl. Season the mix and add the chopped herbs.
Preheat the oven into fan 180c.
Start filling the vegetables.
Prepare a deep tray with baking papper or a baking mat. Add the stuffed vegetables and the potatoes in it.
FInish seasoning with extra olive oil when everything is on a tray. Cover with tin foil and place in the oven for about 30 to 40 minutes.
Uncover the tray and let cook for further 15 to 20 minutes.
Enjoy!