Stuffed Bell Peppers with Vegetables
Ingredients
- 4 large sweet red bell peppers
- 1 celery stalk, chopped
- 2 green onion stalks, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon chopped ginger
- 1 medium zucchini, thinly sliced
- 1 medium tomato, thinly sliced
- 2 eggplants
- 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 bell peppers well. Using a knife, cut the peppers in half lengthwise. 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, chili, coriander, sugar, vinegar, and thyme. Mix the ingredients well to combine.
Distribute 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.
Put 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.
