Baked Peppers Stuffed with Vegetables and Feta | Mediterranean Dinner
(0)
70 min
Under an hour
Sezamo
Bucură-te de aromele însorite ale Mediteranei cu acești ardei copți umpluți cu vinete fragede, dovlecei suculenți, orez aromat și brânză feta cremoasă. O rețetă simplă și reconfortantă de toamnă, rumenită la cuptor până când aromele ierburilor aromatice și dulceața legumelor se împletesc perfect. O cină savuroasă și plină de prospețime, ideală alături de cei dragi.
Ingredients
Preparation method
Preparing the peppers and vegetables
Wash the bell peppers thoroughly, carefully slice off the tops, and remove the seeds and white inner membranes, keeping the peppers intact so they can be stuffed. Cut the eggplant and zucchini into small, uniform cubes. Finely chop the yellow onion and crush the 3 garlic cloves.
Cooking the aromatic filling
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent, then add the garlic, diced eggplant, and zucchini. Sauté the vegetables for 5-6 minutes until they begin to soften and release their delicious aromas.
Rinse the round grain rice under cold running water and add it to the skillet with the vegetables, stirring for 1 minute to absorb all the flavorful juices. Stir in the chopped tomatoes in tomato juice, dried oregano, table salt, and freshly ground pepper. Pour in 150 ml of lukewarm water and let the mixture simmer gently for about 10 minutes, until the rice is half-cooked and the liquid has reduced.
Chef's tip
If you want an even crispier, more flavorful crust, you can add some golden breadcrumbs mixed with feta cheese over the peppers during the last 10 minutes of baking.
Leftover peppers keep wonderfully in the refrigerator in an airtight container for up to 3 days, becoming even more flavorful as the flavors meld.
15 min
Under an hour
