Baked Stuffed Red Bell Peppers
Ingredients
- 4 large sweet red peppers
- 1 chopped celery stalk
- 2 chopped green onions
- 3 minced garlic cloves
- 1/2 teaspoon chopped ginger
- 1 medium zucchini, thinly sliced
- 1 medium tomato, thinly sliced
- 1/2 cup basil leaves
- 1/2 cup chopped parsley
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed chili
- 1/2 teaspoon ground coriander
- 2 tablespoons light brown sugar
- 1 tablespoon vinegar
- 1 tablespoon green thyme
Preparation
Wash the peppers well. Using a knife, cut the peppers lengthwise into halves. Remove the seeds.
Place the pepper halves in a suitable oven dish with the cut side up.
In a bowl, place the celery, onion, garlic, ginger, zucchini, eggplant, tomato, basil, parsley, olive oil, salt, black pepper, crushed chili, ground coriander, brown sugar, vinegar, and thyme. Mix the ingredients well.
Spread the mixture into the pepper halves to fill them well. Place a slice of tomato on top of each pepper. Drizzle a little olive oil and green thyme.
Place the dish in the oven at 180°C for 30 minutes or until the vegetables are cooked.
Remove the dish from the oven and serve the stuffed peppers hot or warm.
