Bell Peppers Stuffed with Vegetables under a Suluguni Cheese Topping
Main Dishes • European
Description
Bell Peppers Stuffed with Vegetables under a Suluguni Cheese Topping
Ingredients
- Orange Bell Peppers 3 pieces
- Courgette ½ piece
- Eggplants ½ piece
- Yellow Cherry Tomatoes 4 pieces
- Garlic 2 cloves
- Thyme 3 sprigs
- Fresh Rose Hips 1 sprig
- Dry White Wine 0 fl oz
- Olive Oil 3 tablespoons
- Lightly Salted Muksun 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the zucchini and eggplant into small cubes. If the zucchini and/or eggplant are small, use a whole one instead of half. You should have approximately the same volume of vegetables.
Step 2
Sauté the zucchini and eggplant in olive oil for about 5 minutes, stirring constantly.
Step 3
Add the diced tomatoes and finely chopped garlic, along with the thyme and rosemary leaves.
Step 4
Simmer for another 3 minutes until soft.
Step 5
Add the wine and simmer until the alcohol evaporates. The filling should not be liquid but not dried out. Season the filling with salt and pepper.
Step 6
Cut the red bell peppers in half lengthwise, remove the white ribs and seeds, as well as the white part on top.
Step 7
Stuff the pepper halves with the vegetable mixture and top with grated suluguni cheese.
Step 8
Bake for about 30 minutes in the oven at 355°F.
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