Mediterranean Stuffed Bell Peppers

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
4 tablespoons olive oil
1 small red onion, sliced
1 small eggplant, roughly chopped
1 1/2 cups button mushrooms, washed
1 cup cherry tomatoes, halved
several fresh basil leaves, torn in pieces
salt to taste
fresh basil to garnish
lemon wedges to garnish

Halve the bell peppers; remove cores and seeds. Sprinkle with a little olive oil and season with salt.

Heat the remaining oil in skillet. Add onion, eggplant, and mushrooms. Stir-fry for 3 to 4 minutes. Remove from heat and transfer to mixing bowl. Add cherry tomatoes, torn fresh basil, and lemon juice and salt to taste.

Spoon mixture into the bell pepper halves. Wrap in foil packages. Cook over hot coals for about 15 to 20 minutes; turn once. Unwrap to serve and garnish with basil and lemon.

Yield: 4 servings.

You may use dried herbs if fresh basil is not available; 1 teaspoon for four peppers should be sufficient. To increase the protein, sprinkle stuffed peppers with grated cheese (mozzarella or cheddar).



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