Vegetables stuffed with pine nuts and wild rice

Vegetables stuffed with pine nuts and wild rice

Ingredients

• Tomatoes 3 pieces
• Red bell pepper 2 pieces
• Orange bell pepper 2 pieces
• Wild rice 150 g
• Pine nuts 50 g
• Sunflower seeds 50 g
• Lemon 1/2 piece
• Cilantro 1 bundle
• Capers 20 pieces
• Garlic 1 head
• Green onions 6 stalks
• Olive oil 3 tablespoons
• Freshly ground black pepper teaspoon
• Salt 1/2 teaspoon

Directions

1. Boil wild rice according to the instructions on the package, season with salt.
2. Finely chop green onions and cilantro.
3. Peel the garlic, separating the cloves from each other.
4. Squeeze juice from half a lemon.
5. Fry pine nuts and seeds in a dry frying pan.
6. Pour nuts and seeds, and add 2 tbsp. tablespoons of olive oil and fry the garlic cloves until golden brown.
7. Prepare the filling: combine seeds and nuts with garlic, green onions, cilantro, capers and rice, pour in lemon juice and 1 tbsp. spoon of olive oil, pepper and stir.
8. Cut off the top from the tomatoes and remove the pulp, being careful not to damage the walls and bottom, keep the tops. Stir the tomato pulp with the rice filling.
9. Cut off the tops from sweet peppers, remove the core with seeds.
10. Fill the peppers and tomatoes with the rice mixture and cover with the tops.
11. Wrap each tomato and pepper in a double layer of foil, grill and bake for about half an hour until tender.
12. Uncover the foil and keep the vegetables on the grill for another 3-4 minutes so that they are saturated with the smell of smoke.