Stuffed baby vegetables

Stuffed baby vegetables

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(0 ratings)

Cook: 45 mins

More effort

Serves 6
Serve them hot, warm or cold, as a starter or as a main course

Nutrition and extra info

  • Vegetarian


  • kcal375
  • fat12g
  • saturates1g
  • carbs60g
  • sugars0g
  • fibre3g
  • protein10g
  • salt0.36g
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  • 6 baby red peppers
  • 6 baby aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 fat courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • about 300ml hot vegetable stock

For the stuffing

  • 400g pudding rice
  • 1 red pepper, seeded and finely chopped
  • 1 medium onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • very large handful fresh mint leaves, coarsely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tsp dried mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 400g can chopped tomatoes
  • 1 large lemon, finely grated zest and juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 heaped tbsp hot pepper paste (Sera brand from Turkish grocers) or Gourmet Garden chilli paste



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Make the stuffing. Swish the rice about in a bowl of cold water, drain well and add the remaining stuffing ingredients. Season if you want to, then mix well.

  2. Cut off the stalk ends of the peppers and remove the cores. With a vegetable peeler, remove strips of aubergine skin, to give a striped effect. Cut off the stalk ends, then dig out the flesh with an apple corer or teaspoon. Cut a thin sliver off the bottom of each vegetable so they will stand upright. Cut off the ends of the courgettes, then cut in half crossways and scoop out the flesh as for the aubergines.

  3. Spoon the stuffing into the vegetables and stand them upright in a saucepan or flameproof casserole, cramming them in tightly. Pour in enough stock to come halfway up their sides and bring to the boil. Cover tightly with a lid and cook over a low heat for 45 mins. (If you’ve got any leftover stuffing, cook it in a separate pan of stock for about 20 mins until the rice is tender.) Leave the vegetables to settle for 10 mins.

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