Stuffed peppers with stewed vegetables
Description
The recipe won't take much time. Stuffed peppers with stewed vegetables are very easy to prepare. You can use any vegetables for the filling—carrots, onions, zucchini, eggplants, tomatoes, cabbage... Sauté them in oil and simmer. Remove the seeds from the peppers and boil them for 5 minutes, then stuff them and bake in the oven for 15 minutes. That's it. Serve hot.
Instructions
- 1
Step 1
1. First of all, wash, peel, and chop the celery, onion—regular and purple—and one bell pepper. Dice everything into small cubes. Then melt the butter in a large skillet over medium heat.
- 2
Step 2
2. Place all the chopped vegetables in a frying pan, lightly sauté, stirring occasionally.
- 3
Step 3
3. Reduce the heat to medium-low, season with salt and pepper, cover with a lid, and simmer until tender. If necessary, add a little water or some peeled, pureed tomato.
- 4
Step 4
4. While the vegetables are simmering, place a large pot of water (filled halfway) on the stove. Rinse the peppers and cut off the tops.
- 5
Step 5
5. Remove the seeds from the peppers.
- 6
Step 6
6. Then boil in boiling water for 5 minutes. If you plan to use spinach, chop it finely and add to the vegetables at the very end of frying. Turn on the oven to heat to 180 degrees. Remove the peppers blanched in water and let them cool.
- 7
Step 7
7. Fill the peppers with stewed vegetables, sprinkle with grated mozzarella on top. Place them tightly into a baking dish and put the peppers with stewed vegetables into a preheated oven for about 15-20 minutes.