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
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Instructions
  1. Our beautiful multicolored ingredients.
  2. 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.
  3. Scald two halves of pepper and immediately dip into ice water.
  4. Pour olive oil into a frying pan and fry onion and garlic with eggplant,
  5. Add tomatoes, mushrooms, salt, pepper, paprika, Basil and mint, simmer for 5 minutes.
  6. Add zucchini and rice, simmer for another 5 minutes, remove from heat.
  7. Fill the halves of the peppers with the cooked mass.
  8. Bake at 180 degrees for 10 minutes. Enjoy your meal.
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