Recipe: easy and quick rice-stuffed veggies

Vegetables stuffed with In Cuisin tomato & basil risotto

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


  1. Pre-heat the oven to 350 degrees
  2. Cut the tops off the zucchinis and eggplants and core them carefully
  3. Cut the top off the peppers and clean out the seeds and the membranes
  4. 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

Vegetables stuffed with In Cuisin tomato & basil risotto

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


  1. Pré-chauffez votre four à 350 degrés
  2. Coupez le haut des aubergines et des courgettes et videz les en faisant attention de ne pas transpercer la peau
  3. Coupez le haut des piments et enlevez les pépins et la membrane
  4. 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

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