Stuffed peppers with vegetables

Stuffed peppers with vegetables

  • Four grains of sweet pepper. 
  • Celery, Parsley, Thyme
  • Three sticks of green onions. 
  • Three cloves of garlic. 
  • A quarter of a teaspoon of ground ginger. 
  • Two zucchini tablets. 
  • Four tomato seeds.
  • Two tablespoons of olive oil.
  • Salt and black pepper. 
  • A quarter of a teaspoon of Hot sauce.
  • Ground coriander. 
  • A teaspoon of sugar.
  • Two teaspoons of vinegar. 
  • Two basil leaves.
How to prepare
  • Wash the peppers with warm water well, and put them in a suitable bowl. 
  • cut each pepper longitudinally in half, and remove the seeds from inside each half.
  • Place the pepper halves in a spacious tray, with the hollow or chopped portion on top. 
  • Cut the tomatoes and zucchini into round slices, as well as celery, onions, and parsley into very small pieces, and put them in a wide bowl. 
  • Add the mashed garlic, basil, olive oil, salt, black pepper, coriander, hot sauce, sugar, vinegar, and thyme to the bowl, mix well with a wooden spoon until the ingredients are homogeneous.
  • put the ingredients with a medium-sized spoon in half of the peppers until they are filled, put a slice of tomatoes on top of each half of pepper, put a little olive oil over the slices, and then sprinkle a little green thyme, and put the tray in the oven under an average temperature for a period of twenty-five About one to thirty minutes to ripen.
Bon Appetite

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