Zucchini with Rice Filling

Ingredients

• 300 g long‑grain rice
• Salt
• 4 zucchini
• 1 onion
• 2 Garlic cloves
• 2 red bell peppers
• 2 tbsp olive oil
• 0.5 tsp ground turmeric
• 1 tsp hot paprika powder
• Pepper
• 100 ml Vegetable broth

Instructions

1. 1.

   Cook the rice in boiling salted water according to package instructions for about 30 minutes, then drain.

2. 2.

   Meanwhile wash the zucchini, pat dry, halve and scoop out the flesh. Chop the flesh into small pieces.

3. 3.

   Peel and finely chop the onion and garlic. Halve the bell peppers, remove seeds, wash and dice them.

4. 4.

   Heat oil in a pan. Sauté the peppers, onion and garlic over medium heat for 3–4 minutes. Add the rice and cook for another 2–3 minutes. Stir in the zucchini flesh and season with turmeric, paprika powder, salt and pepper.

5. 5.

   Fill the hollowed zucchini with the rice mixture and place them in a baking dish. Pour vegetable broth over the top and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes, spooning some liquid from the pan onto the zucchini midway through. Divide among four plates and serve.