Stuffed peppers with mushrooms and vegetables
Description
The dish is easy to prepare without unnecessary complications. It's beautiful, filling, yet light. You can cook it for a regular lunch or dinner, and it's also perfect for a festive table. Among your guests, there will surely be those who don't eat meat—after all, it's so trendy nowadays. But I guarantee you, all your guests without exception will enjoy this dish. Here is a step-by-step photo recipe for peppers stuffed with mushrooms and vegetables. There's nothing complicated about it, so all that's left for you to do is serve the finished dish.
Instructions
- 1
Step 1
Prepare the vegetables. First of all, wash them. Cut the peppers in half and remove the seeds. Dice the remaining vegetables, except for the garlic.
- 2
Step 2
Blanch the peppers with boiling water and transfer them to a container with ice water.
- 3
Step 3
Heat vegetable oil in a skillet and sauté the onion and eggplants.
- 4
Step 4
Add mushrooms, zucchini, tomatoes, and minced garlic. Add salt, spices, and simmer for about 10 minutes.
- 5
Step 5
Grate the cheese on a grater.
- 6
Step 6
Fill the pepper halves with the vegetable stuffing and place them in a greased baking dish. On each pepper, add a slice of tomato. Sprinkle with chopped herbs, then top with grated cheese. Bake in the oven at 180-200 degrees Celsius for about 20-25 minutes.