Recipe stuffed with eggplant pepper

Stuffed pepper with eggplants is the most that neither is an autumn dish. It combines the most useful seasonal vegetables.

The dish looks beautiful, even if you serve it on the festive table. Another plus is its low calorie content. This is what everyone wants to do to stabilize their weight.



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Delicious stuffed pepper Ingredients

• 7 Bulgarian peppers
• 2 eggplant
• 2 bulbs
• 1 carrot
• 2 tomatoes
• 2 tbsp vegetable oil
• 100 ml of water
• green
• salt, pepper

Preparation

1. Peel the eggplant and cut the cubes. Put them in a frying pan with an open lid on a high heat with 1 tablespoon of vegetable oil.
   
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2. Cube the onions. Rub the carrots on a large grater, after 10 minutes add to the eggplant. Add more oil, extinguish all together for another 5 minutes, slightly reducing the fire. 4724000
   
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3. Rub two skinless tomatoes and add them to the pan or replace them with two tablespoons of tomato paste. Add the spices, stir. Cover the container with a lid. Extinguish another 10 minutes on minimum heat and leave to cool.
   
   
   
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4. How to stuff pepper? Wash the peppers, peel them at the core and remove the peduncle. If desired, you can blanch the peppers before stuffing for literally three minutes in salted boiling water. Then they will be softer, not broken. Then fill them with the already cooled eggplant mince. 71497,000
   
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5. In a high form for baking, pour water so that the peppers do not burn and stick to the bottom. Spray the peppers and spray them with oil. Bake in an oven heated to 180°C.
   
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You can serve with sour cream or with a delicious sauce made from sour cream, finely sliced greens and crushed garlic.

The method of preparation can also be different. When there is time, you can bake peppers in the oven, as indicated in the recipe. Then it will be especially fragrant. However, more familiar cooking methods are also acceptable. stuffed pepper: stew in a pot or pot. Experiment, and enjoy your appetite.