Bomba Stuffed Vegetables
Recipes

Risotto Stuffed Baked Mediterranean Vegetables


Baked Mediterranean Vegetables. These baked vegetables always bring back memories of the beachside bars in #Santorini cooked in wood fired pizza ovens, the vegetables would change daily but always tasted fabulous, a great way to spend lunch in the shade and enjoy a couple of bottles of wine!!! No hurry! Mark

Bomba Stuffed Vegetables

Baked Mediterranean Vegetables – Enjoy!.

READY IN
95 minutes
PREP TIME
20 minutes
COOKING TIME
75 minutes
SERVES
3

INGREDIENTS TO GET READY
300g Bomba Rice Add to Cart
1x Red Pepper
1x Yellow Pepper
2x Large Portobello Mushrooms
2x Large Beef Tomatoes
4 Dessert Spoon Extra Virgin Olive Oil
1x Onion (Finely Chopped)
2x Clove Garlic (smashed and chopped)
60ml Tomato Frito Sauce
500ml Vegetable Stock
50g Coriander (chopped)
1x Teaspoon Paella Seasoning
Salt & Freshly Ground Black pepper
60g Crumbled Manchego Cheese
Generous Pinch of Sweet Smoked Paprika Add to Cart

HOW TO MAKE THIS
1. Pre heat the oven to 160c.
2. Prepare the vegetables – remove the stalks from the mushrooms, slice the tops off the peppers and remove any seeds. Slice the tops off the tomatoes, remove the seeds and scoop out any flesh, discard the seeds retain and chop the flesh. Put the tops to one side.
3. In a large saucepan heat half the extra virgin oil over a medium heat, add the onion and garlic a cook for 3 to 4 minutes (without colour) – stir when necessary, add the chopped tomato flesh and the Frito sauce.
4. Add the Bomba rice, paprika, paella seasoning and approximately 250 ml of the vegetable stock. Bring to a gentle simmer, season, gently cook for 10 minutes.
5. Arrange the vegetable shells on a roasting tray, remove the rice from the heat and mix through the Manchego and coriander, fill all of the vegetables with rice and pack tightly. Place the lids on the tomatoes and peppers.
6. Drizzle the vegetables with the remaining oil and pour the remaining stock into the tray. Cover with tin foil and bake for 1 hour. Remove the foil and cook for a further 10 minute until the vegetables start to blister and scorch.
7. Serve immediately.
Delicious with a chilled bottle of Berceo Rioja Rosado

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