Mediter­ranean Stuffed Bell Peppers

Filling: sauté the chopped onions on two tbsp. of olive oil until they have turned a transparent colour. Cut the zucchini and carrots into cubes and put them into the saucepan. Season with salt and pepper to your taste and add the powdered garlic and sweet red pepper. Stir well and sauté for 3 minutes. Now add the rice and combine well with the vegetables. Now, it’s time for the star of the show – the legendary Izola Brand Mackerel with vegetables. Put three cans of it into the pan, stir and add 200ml of water. Leave to simmer for 10 minutes, until rice is half cooked. Remove the saucepan from the stove and wait to cool. Now, add another egg to the filling. Grab the peppers and cut a hole around the stalk with a knife in each pepper. Remove the seeds. Stuff each pepper up to about three quarters and cover with the stalk. Arrange the peppers in a pot with a lid.

Tomato sauce: Heat two tbsp. of oil, add the flour and cook. As the flour starts to turn brown, add the tomato puree, sugar, salt, pepper, bay leaf and water. Cook until the sauce thickens, stirring well several times. Pour the sauce into the pot with the bell peppers. Put into the oven without the lid on. Bake the peppers in the pot with lid on for 45 minutes at 220°C, then bake uncovered for another 15 minutes at 200°C.

These stuffed peppers are very convenient and have an excellent taste. We bet you’ll make them again very soon.

Recipe created by: Midva kuhava