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18 December 2012,03:00 by
D.Sumithra

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MEDITERRANEAN STUFFED (BELL) PEPPERS

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Halve the (bell) peppers, remove the cores and deseed them.
  • Sprinkle over a few drops of oil and season with a little salt and pepper.
  • Heat the remaining oil in a frying pan (skillet).
  • Add the onion, aubergine (eggplant) and mushrooms, and fry for 3-4 minutes, stirring frequently.
  • Remove from the heat and transfer to a mixing bowl.
  • Add the cherry tomatoes. Mushroom ketchup, basil leaves and lemon juice to the aubergine (eggplant) mixture.
  • Season well with salt and pepper.
  • Spoon the aubergine (eggplant) mixture into the (bell) pepper halves.
  • Enclose in foil parcels (packages) and cook over the hot coals for about 15-20 minutes, turning once.
  • Unwrap carefully and serve garnished with sprigs of fresh basil.
  • Serve with lemon wedges.

INGREDIENTS

  • 1 red (bell) pepper
  • 1 green (bell) pepper
  • 1 yellow (bell) pepper
  • 1 orange (bell) pepper
  • 6 tablespoon Sesame oil
  • 1 small red onion, sliced
  • 1 small aubergine (eggplant), chopped roughly
  • 125 gram button mushrooms, wiped 
  • 125 gram cherry tomatoes, halved 
  • Few drops of mushroom ketchup
  • Handful of fresh basil leaves, torn into pieces
  • 2 tablespoon lemon juice salt and pepper
  • Sprigs of fresh basil to garnish 
  • Lemon wedges to serve

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