Tuesday, December 18, 2012,3:00 AM
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PrintMEDITERRANEAN STUFFED (BELL) PEPPERS
Serves :
4
Preparation Time :
Cooking Time :
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Preparation Method :
- Halve the (bell) peppers, remove the cores and deseed them.
- Sprinkle over a few drops of oil and season with a little salt and pepper.
- Heat the remaining oil in a frying pan (skillet).
- Add the onion, aubergine (eggplant) and mushrooms, and fry for 3-4 minutes, stirring frequently.
- Remove from the heat and transfer to a mixing bowl.
- Add the cherry tomatoes. Mushroom ketchup, basil leaves and lemon juice to the aubergine (eggplant) mixture.
- Season well with salt and pepper.
- Spoon the aubergine (eggplant) mixture into the (bell) pepper halves.
- Enclose in foil parcels (packages) and cook over the hot coals for about 15-20 minutes, turning once.
- Unwrap carefully and serve garnished with sprigs of fresh basil.
- Serve with lemon wedges.
INGREDIENTS
- 1 red (bell) pepper
- 1 green (bell) pepper
- 1 yellow (bell) pepper
- 1 orange (bell) pepper
- 6 tablespoon Sesame oil
- 1 small red onion, sliced
- 1 small aubergine (eggplant), chopped roughly
- 125 gram button mushrooms, wiped
- 125 gram cherry tomatoes, halved
- Few drops of mushroom ketchup
- Handful of fresh basil leaves, torn into pieces
- 2 tablespoon lemon juice salt and pepper
- Sprigs of fresh basil to garnish
- Lemon wedges to serve
4 comments for “Mediterranean Stuffed (Bell) Peppers”
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