Mediterranean Style Stuffed Peppers with Vegetables




  • 5 tablespoons of olive oil
  • 1 bell pepper
  • 1 yellow bell pepper
  • 2 eggplants
  • 1 zucchini
  • 1 clove of garlic
  • 6 black olives
  • 3 sprigs of basil
  • 3 sprigs of parsley
  • 3 tablespoons of breadcrumbs
  • Salt


Wash and dry the bell peppers. Roast for 20-25 minutes in a preheated 200 degree oven.

Peel the skins by holding them under cold water and cut them in half vertically. Remove the seeds and white parts.

Peel the eggplants and zucchini and cut them into small cubes. Chop the garlic.

Remove the pits from the olives and finely chop them. Clean and finely chop the parsley and basil.

Heat 3 tablespoons of riviera olive oil in a pan and brown the garlic. Add the zucchini and sauté for 4-5 minutes. Add the eggplants and fry for another 5 minutes.

Add breadcrumbs and mix. Add the olives and cook for another 10 minutes. Add parsley, basil and salt, mix, remove from heat.

Fill the peppers you have prepared with the vegetable mixture. Grease the baking mold with 2 tablespoons of olive oil and place the stuffed peppers in the mold.

Bake in a preheated 180 degree oven for 20 minutes. Serve after it has cooled.

 

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