recipes
Vegetarian stuffed red peppers
Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 large red onion, chopped
- 2 cloves garlic, chopped
- 1 small aubergine, chopped
- 1 zucchini, chopped
- 4 tomatoes, peeled and chopped
- 2 tbsp chopped black olives
- 2 tbsp capers
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 3 tbsp grated parmesan cheese
- Fresh seasoning
- 4 red peppers
Method
In a large frying pan, heat the olive oil and gently sweat the red onion and garlic for 4 minutes. Add the chopped aubergine , zucchini and tomatoes and continue to cook for 4 minutes. Turn off the heat and add the olives, capers, fresh herbs and 2 tablespoons of the grated parmesan cheese. Season well with salt and pepper and mix all the ingredients together. Next, prepare the red peppers by cutting them in half lengthways. Remove and seeds from the center, and lay the red pepper halves down on a large baking tray. Fill the peppers generously with the cooked vegetable mixture, and sprinkle the remaining parmesan cheese on top. Cook the peppers in the oven at 180`c, for about 15 minutes. The vegetarian stuffed peppers can be served hot or cold, ideally with a healthy, crispy salad.
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