Peppers stuffed with zucchini/brinjal

This one’s from an old cookbook I have. Modified, a little bit as always, to suit the local flavours. The original recipe has brinjals (aubergines) in the stuffing. But I had quite a lot of zucchini from my organic produce drop off, so I tried with those instead, with great results. Hubs is working from home today and we had this for lunch!

It’s very simple to make though it looks a bit exotic. Try it and wow dinner guests!

peppers and jeera-peas rice

Prep time:

  • 15 minutes for the vegetables
  • 10 minutes for the peppers
  • 15 minutes to bake

Serves: 2

You need:

  • 3 medium peppers (red, yellow or green)
  • 2 medium zucchinis, chopped into bite sized squares OR 4-6 brinjals, chopped the same
  • 1 large onion, chopped
  • 1 large tomato chopped
  • Salt and pepper
  • A spoon of oil (any oil you use)
  • 2-3 cubes of cheese

Preparing the peppers:

  • Remove the stems from the peppers by making only an incision required to remove the stem. Keep the top as intact as you can. Then cut each pepper in half, so you get two receptacles.
  • Blanch them in hot water for a few minutes. Remove and cool.

Preparing the vegetable mixture:

  • In a pan, saute the onions, tomatoes and zucchini/brinjals in a little bit of oil. About 10 minutes until they are well cooked.
  • Add a little salt and pepper and 1 cube of cheese, grated. Mix well.

zucchini mixture zucchini in pepperszucchini in peppers with cheese

Bringing them together:

  • Grease a baking sheet/tray with olive oil.
  • Brush the pepper halves also with a little olive oil. Fill the vegetable mixture into the peppers and sprinkle some cheese on top.
  • Place on the tray and bake in an oven for 15 minutes, until the cheese melts a little and the peppers cook a bit too.
  • Serve it with a pulao or jeera-peas rice, like here. Sprinkle some fried onions on top of the rice.
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One Response to “Peppers stuffed with zucchini/brinjal”

  1. Mili says:

    Hey, here are two more variants..
    One – use the same mixture of veggies which we use for sheperd’s pie
    Two – Ordinary Onion-Potato bhaji…
    Serve with rotis/chapatis…

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