Imagine a sun-drenched table, laughter, and vibrant flavors... That's the atmosphere you'll find when you savor these Mediterranean-style stuffed peppers. Inspired by the culinary traditions of Southern Europe, this recipe is a true taste journey. The rice, bursting with the aromas of fresh vegetables, blends with the sweetness of the peppers for a comforting and invigorating dish.
More than just a vegetarian dish, it's an ode to simplicity and authenticity. Easy to prepare, it's perfect for lunch with friends, a family dinner, or even an impromptu picnic. Let yourself be carried away by the captivating aromas of the Mediterranean and discover a new way to enjoy seasonal vegetables. Plus, for those who want an energy boost, a small amount of shilajit resin can be added to the stuffing for an extra, natural boost.
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Ingredients
Serves 4:
- 4 peppers (of different colors for added cheer)
- 150g of round rice
- 1 onion
- 2 cloves of garlic
- 1 courgette
- 1 eggplant
- 2 tomatoes
- 1 handful of pitted black olives
- 2 tablespoons of capers
- A few fresh basil leaves
- Olive oil
- Salt, pepper
- A small portion of shilajit resin (optional)
Instructions
- Preheat your oven to 180°C (thermostat 6).
- Wash the peppers, cut them in half lengthwise and remove the seeds.
- Cook the rice according to the package instructions.
- Meanwhile , finely chop the onion and garlic. Dice the zucchini, eggplant, and tomatoes.
- In a large pan , heat a little olive oil. Fry the onion and garlic until translucent.
- Add the zucchini, eggplant, and tomatoes. Cook for about 10 minutes, until the vegetables are tender.
- Stir in the cooked rice, black olives, capers, and chopped fresh basil. Season with salt and pepper. If desired, add a small amount of shilajit resin, chopped into small pieces.
- Stuff the peppers with the rice and vegetable mixture.
- Arrange the stuffed peppers in an ovenproof dish.
- Drizzle with olive oil and bake for 30-40 minutes, until the peppers are tender and lightly browned.
- Serve hot, accompanied by a green salad.
Chef's Tips
- For a more indulgent filling, you can add some crumbled feta or grated parmesan.
- Feel free to vary the vegetables according to the season and your preferences (yellow peppers, mushrooms, etc.).
- For a touch of originality, add some toasted pine nuts to the stuffing.
- If you don't have fresh basil, you can use dried oregano.
Conservation
Stuffed peppers can be stored in the refrigerator for 2-3 days in an airtight container. You can reheat them in the oven or microwave.
