Stuffed peppers are one of my favorite summer dishes. They are filled with seasonal vegetables, rice and lots of herbs. It’s even better second day. You can create filling with your favorite seasonal veggies, such as eggplants, zucchini, mushrooms, carrots, onions, peppers, tomatoes, etc. Use fresh herbs, like cilantro, parsley and basil, which will give wonderful aroma to this dish.
6 bell peppers (mixed colors), cored
1 cup rice (any kind will work), uncooked
2 cups water
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato, chopped
1 medium sized carrot, cubed
1 yellow onion, chopped
2 cloves of garlic, minced
Few springs of cilantro, parsley and basil, chopped
Heat oil in the pan and sauté onions for about 5-7 minutes on a medium heat, until they become translucent and golden, add carrots, eggplant, zucchini, stir and sauté for another 5 minutes.
Add tomatoes, let it boil and simmer for 3-4 minutes.
Add rice and water, stir and let it simmer for 8-10 minutes on a medium heat. When most of the liquid is absorbed and rice is half way cooked, season with salt, pepper, garlic and herbs. Let it cool down and fill the cored peppers with the stuffing.
Preheat the oven to 350 F.
Place stuffed peppers in the deep baking dish, pour one cup of water mixed with tomato sauce, cover with aluminum foil and place in the oven for about 45-50 minutes until the peppers are cooked through.
I am a passionate chef who loves to create something unique, healthy and visually appealing and serve to my family, friends and lucky customers. I'm also a foodie and a photographer who is obsessed to take photos of food. I can travel for a cup of good coffee or avocado toast pretty far and share the experience.