Stuffed ratatouille peppers

1. Stage

Our beautifully colorful ingredients.

2. Stage

Cut the peppers in half right with the prostrate, remove the seeds and membranes; the remaining vegetables (onions, mushrooms, zucchini, eggplant and tomatoes) are cut into cubes.

3. Stage

Scald the pepper halves and immediately put them in ice water.

4. Stage

Pour olive oil into a frying pan and fry the onion and garlic with the eggplant,

5. Stage

add tomatoes, mushrooms, salt, pepper, paprika, basil and mint, and stew for 5 minutes.

6. Stage

Add zucchini and rice, stew for another 5 minutes, remove from heat.

7. Stage

Stuff the pepper halves with the prepared mass.

8. Stage

Bake at 180 degrees for 10 minutes.

9. Stage

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