Herbaceous Vegetables Stuffed Cooking

1. 1

   Wash and prepare the vegetables by hollowing out the bell peppers and zucchini, removing seeds and pulp.

2. 2

   In a pan, heat olive oil and sauté chopped onion until translucent, then add minced tomatoes and cook for 5 minutes.

3. 3

   Add rice to the pan, followed by parsley, mint, cinnamon, salt, and black pepper, stirring to combine.

4. 4

   Stuff the hollowed vegetables with the rice mixture, pressing down gently to pack them.

5. 5

   Place the stuffed vegetables in a pot, add vegetable broth, and drizzle with lemon juice.

6. 6

   Cover and simmer on low heat for 30 minutes until the rice is cooked through and vegetables are tender.

7. 7

   Serve warm, drizzling with extra olive oil if desired, and enjoy the flavors of Egypt.

Per serving