<\/p>\n
tomatoes<\/p>\n
eggplants<\/p>\n
squash<\/p>\n
green peppers<\/p>\n
2-3 potatoes<\/p>\n
2-3 tsp chopped parsley<\/p>\n
Rice for fillings (we measure 2 tbs for each filling)<\/p>\n
1 large onion<\/p>\n
salt<\/p>\n
pepper<\/p>\n
\u00bd tsp sugar<\/p>\n
tomato sauce<\/p>\n
olive oil<\/p>\n
wash all the ingredients and put them in a pan that fits them exactly so they don’t move and fall during baking, except for the onion and the potatoes<\/p>\n
Cut the lids off each filling and begin to empty them into a large bowl, try not to pierce the walls<\/p>\n
When they are all empty, put a little oil, salt and pepper in each vegetable<\/p>\n
take another bowl and grate the onion and grate half of the ingredients from the filling that we took out and if there is any juice, pour it in as well (try to omit the seeds) throw away the rest<\/p>\n
In the bowl with the grated vegetables<\/p>\n
Add the rice (for each<\/strong> filling we calculate 2 tbs of rice), salt, pepper, sugar, parsley, a little tomato juice, a cup of olive oil and a cup of water and mix together<\/p>\n Fill all the vegetables,\u00a0 close the lids<\/p>\n Add enough oil (approximately 1 cup), salt, pepper<\/p>\n dissolve the remaining tomato juice in a cup of water and pour it into the pan<\/p>\n Cover with aluminum foil and bake for 1 hour, uncover and bake for another half hour<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[198,196],"tags":[243,241],"class_list":["post-829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maindish_en","category-vegan_en","tag-rice","tag-vegetables"],"yoast_head":"\n