Peppers stuffed w/ vegetables and rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Peppers; cut off top -- | |
| Core | ||
| 1 | tablespoon | Olive oil |
| ½ | Onion -- chopped | |
| Salt and pepper | ||
| 50 | millilitres | Garlic -- minced |
| 1 | Eggplant; peel -- dice | |
| 3 | Zucchini -- diced | |
| 4 | Gaeta olives -- chop | |
| 3 | tablespoons | Fresh basil -- chopped |
| 2 | cups | Cooked rice |
| 2 | tablespoons | Fontina cheese -- shred |
Directions
Preheat oven to 375~. In pan place oil, onions and garlic. Brown. Add zucchini and eggplants. When cooked, add rice. Mix and add olives and basil. Stuff peppers, top with cheese. Bake 25 to 30 minutes.
Recipe By :
File
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