Vegetables Stuffed with Brown Rice

A burst of flavour and colour

4 servings

40 minutes

Brunch Second dish Single dish Starter

Product line
Plant-Based Deli Slices


  • 400g veggie slices
  • 2 green zucchini
  • 2 ripe tomato trusses
  • 1 yellow peperoni
  • 4 mint sprigs
  • 50g parsley
  • 1 garlic clove
  • 150g chickpea hummus
  • 200g boiled brown rice


  1. Peel the vegetables, empty the zucchini using a corer.
  2. Cut in half the tomatoes and peperoni and empty them.
  3. Keep the flesh of all vegetables.
  4. In a bowl, mix the brown rice (previously boiled) with the chickpea hummus together with the vegetable flesh previously chopped.
  5. Season with chopped parsley and mint, squashed garlic.
  6. Then add the veggie slices chopped with a knife.
  7. Season with salt and pepper and cool down in the fridge for 10 minutes to allow all the different flavours to melt together.
  8. Stuff the vegetables with the mixture and season with oil. Cook in the oven at 170°C for 35 minutes.

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