Mediterranean Stuffed Bell Peppers Recipe
Ingredients
| Red bell pepper | 1 To taste | |
| Green bell pepper | 1 To taste | |
| Yellow bell pepper | 1 To taste | |
| Orange bell pepper | 1 To taste | |
| Olive oil | 6 Tablespoon | |
| Red onion | 1 Small, sliced (FOR THE FILLING) | |
| Eggplant - 1 small, roughly chopped | ||
| Button mushrooms - 1 1/2 cups, wiped | ||
| Cherry tomatoes | 1 Cup (16 tbs), halved (FOR THE FILLING) | |
| Mushroom ketchup - few drops (or use soy sauce) | ||
| Fresh basil leaves - a handful, torn into pieces | ||
| Lemon juice | 2 Tablespoon (FOR THE FILLING) | |
| Salt | 1 To taste (FOR THE FILLING) | |
| Pepper | To Taste (FOR THE FILLING) | |
| Fresh basil - few sprigs, to garnish | ||
| Lemon wedges - to serve | ||
Directions
GETTING READY
1. Cut bell peppers in half crosswise, deseed and remove piths.
2. Drizzle with olive oil and sprinkle salt and pepper.
MAKING
3. In a skillet, heat remaining olive oil.
4. Add the onion, eggplant, and mushrooms, and sauté the vegetables for 3-4 minutes, until limp.
5. Tip the vegetables into a large mixing bowl.
6. Add the remaining ingredients for the filling and mix thoroughly.
7. Stuff the bell peppers with this filling.
8. Wrap the peppers in foil
FINALIZING
9. Place the foil wrapped peppers over the barbecue and grill them for about 15-20 minutes, turning occasionally.
SERVING
10. Unwrap peppers and garnish them with sprigs of fresh basil.
11. Serve in the foil warm, with lemon wedges.
1. Cut bell peppers in half crosswise, deseed and remove piths.
2. Drizzle with olive oil and sprinkle salt and pepper.
MAKING
3. In a skillet, heat remaining olive oil.
4. Add the onion, eggplant, and mushrooms, and sauté the vegetables for 3-4 minutes, until limp.
5. Tip the vegetables into a large mixing bowl.
6. Add the remaining ingredients for the filling and mix thoroughly.
7. Stuff the bell peppers with this filling.
8. Wrap the peppers in foil
FINALIZING
9. Place the foil wrapped peppers over the barbecue and grill them for about 15-20 minutes, turning occasionally.
SERVING
10. Unwrap peppers and garnish them with sprigs of fresh basil.
11. Serve in the foil warm, with lemon wedges.
Chef
