Easy and fast Bell peppers stuffed with rice and vegetables in tomato sauce
A real feast for vegetarians, this savory dish full of vegetables and accompanied by a delicious tomato sauce, is ideal for lovers of good taste in their plates.
Easy and fast Bell peppers stuffed with rice and vegetables in tomato sauce
Course: Traditional recipes, VegetarianServings
4
servingsPrep time
45
minutesCooking time
1
hourCalories
494
kcalI love stuffed peppers, especially the classic ones stuffed with pork. This time curiosity pushed me to try some filled only with vegetables. This recipe is ideal for vegetarians and is incredibly tasty. This recipe also includes a little trick that I recently learned from a friend, namely that of getting rid of the bitterness from the pepper skin, but at the same time the whole process gives the dish a smoky note.
Ingredients
6-8 medium bell peppers
2-3 red onions
1 small zucchini
1 small eggplant
1 carrot
200 g fresh mushrooms (champignons)
1 red pepper
3 tablespoons of vegetable oil
700 ml tomato juice
1 large bunch of parsley
salt, pepper, thyme
Directions
- I prepared my vegetables: finely chopped onion, red pepper, parsley, eggplant and zucchini. I grated the carrot, chopped the mushrooms and cleaned the bell pepper seeds, being careful not to bite or break them.
2 Comments
Very tasty, absolutely delicious!
Thank you so much, my dear friend! 🙂