These peppers are similar to regular stuffed peppers with rice, except they don't contain meat. Instead, we will add zucchini to the filling.
It is necessary
- 2 large bell peppers
- 60 g brown rice
- Half a medium zucchini
- 4 green and 4 black olives
- 100g feta cheese
- 2 cloves of garlic
- 1 onion
- 250 ml vegetable broth
- Greens
- For the sauce:
- 4 tomatoes
- 1 onion
- Basil
- A little vegetable broth or tomato juice
Instructions
Step 1
Boil the rice. My peppers, cut into halves, remove the stalk and peel them of seeds. Boil water in a saucepan, salt it and blanch the pepper for about 5 minutes.
Step 2
Finely chop the onion and fry in a pan until translucent. Add finely chopped zucchini and garlic, passed through a garlic press. Simmer for a couple of minutes.
Step 3
Mix the boiled rice, fried vegetables, finely chopped olives, herbs and half of the grated feta cheese. Fill the peppers with the mixture and sprinkle with the remaining half of the cheese on top. We put them in a baking dish. Pour vegetable broth there and put everything in a preheated oven. We bake the peppers at 200 degrees for about 20 minutes.
Step 4
Meanwhile, we make tomato sauce. Put the tomatoes in boiling water for a couple of minutes, then pour over them with cold water to cool, and remove the skin from them. Cut the tomatoes into cubes. Fry finely chopped onions, add tomatoes and vegetable broth or tomato juice to it. Simmer for a couple of minutes. Add spices and finely chopped basil.
Step 5
Put the finished peppers on plates and pour over the tomato sauce. Bon Appetit!
