Stuffed Pepper-Ratatouille Recipe
My beloved mother-in-law observes all fasts, and it often happens that holidays also fall on these periods. So I imperceptibly find such recipes so that they do not contain meat, but at the same time they are hearty and beautiful, suitable for a festive table. And, after all, there are days when you don't want meat, well, absolutely nothing...
Servings 6
Cook Time 50 minutes
Ingredients
- 6 pieces Bulgarian peppers
- 4 pieces Eggplant
- 2 pieces Zucchini
- 6 pieces Mushrooms champignons, medium
- 1 piece Onion
- 2 pieces Tomatoes
- 6 tablespoons Rice boiled
- 5 tablespoons Olive oil
- 1 teaspoon Basil (dried)
- 1 teaspoon Mint (dried)
- 1/2 teaspoons Paprika sweet
- Salt to taste
- Black pepper to taste
- Garlic to taste
Instructions
- Our beautiful multicolored ingredients.
- Cut the pepper in half right along with the stalk, remove the seeds and partitions; cut the remaining vegetables (onions, mushrooms, zucchini, eggplant and tomatoes) into cubes.
- Scald two halves of pepper and immediately dip into ice water.
- Pour olive oil into a frying pan and fry onion and garlic with eggplant,
- Add tomatoes, mushrooms, salt, pepper, paprika, Basil and mint, simmer for 5 minutes.
- Add zucchini and rice, simmer for another 5 minutes, remove from heat.
- Fill the halves of the peppers with the cooked mass.
- Bake at 180 degrees for 10 minutes. Enjoy your meal.