Makes 5 servings
4 cups short grain white rice
Preheat oven to 350 degrees F. Rinse rice with water and reserve. Remove and reserve tops from tomatoes, peppers, and squash. Remove centers from tomatoes and squash and place in the bowl of a food processor. Remove centers of peppers; discard seeds and add any usable trimmings to food processor. Pulse to coarsely chop and combine vegetables; reserve.
Warm 2 tablespoons olive oil in a braising pan over medium heat, add cauliflower, onion, mushrooms, carrot, celery, and garlic; sweat for 3 minutes. Add chopped vegetables and saute for another 2 minutes. Add rice and wine, stirring to coat rice and deglaze pan. Add 6 cups water, the vinegar, tomato paste, basil, dill, oregano, thyme, and desired amount of salt and pepper. Bring to a boil and remove from heat.
Brush tomato, pepper, and squash shells with olive oil and arrange in a baking pan. Using a slotted spoon, fill vegetables 3/4 of the way with rice and vegetable mixture, add liquid from pan to fill; cover with the appropriate vegetable top. Pour any remaining liquid into the bottom of the pan and bake until the rice has cooked and the vegetable shells are tender, about 45 minutes.
To serve, divide stuffed vegetables onto plates, drizzle with pan juices and some olive oil.
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