If you’re vegetarian or enjoy vegetarian cuisine, it can sometimes be a hard task finding tasty, yet satisfying meal items to pair with your side dishes. Stuffed peppers are a main meal by themselves, and go great with a side of rice or steamed vegetables. This recipe serves four hungry people.
You will need:
2 cups white rice
4 large peppers (any color)
2 large tomatoes (finely diced)
Half an onion (finely sliced)
Half an eggplant (finely cubed)
Mozzarella cheese (grated)
Preheat the oven to 400 degrees. Prepare your peppers by washing thoroughly, then lay them down on a cutting board and slice in half lengthways.
Boil a large saucepan of water with added salt to taste. Add the peppers (not the tops) and boil for three minutes.
Prepare a baking sheet by greasing or adding a layer of greased aluminum foil. Put the pepper halves on the sheet, with the cut side down. Put into the oven and roast for 25-30 minutes until they are softened and lightly blackened on top.
Melt some butter in a medium saucepan over high heat. Add your chopped onion, tomatoes, eggplant and seasoning. Stir together and cook until onions and tomatoes have softened and the eggplant is cooked and soft. Stir in white rice and combine the ingredients.
Now remove peppers from the oven and turn them over. Carefully spoon your vegetable rice mixture into each pepper half. Top each filled half with grated mozzarella cheese.
Return the peppers to the oven and bake for five minutes to melt the cheese. Serve immediately with a light sprinkle of parsley on top of the cheese.