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Prep time
10 minutes
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Cook time
50 minutes
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Serves
6
Author Notes
Stuffed peppers with rice and veggies is a very popular summer dish in Georgia. You can create filling with your favorite seasonal veggies, such as eggplants, zucchini, carrots, mushrooms, onions, peppers, tomatoes and herbs. During the hot summer days it's good to be served at room temperature with yogurt sauce. —Madona Giorgadze
Ingredients
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3
bell peppers
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1
eggplant, cubed
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1
carrot, cubed
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1
tomato, chopped
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1
medium size onion
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2
garlic cloves
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Handful
fresh herbs
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salt, pepper, to taste
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1 cup
rice, sushi, basmati or jasmine
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2 tablespoons
neutral oil
Directions
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Heat the oil in a medium size pan and saute the onions over medium low heat for about 5 to 7 minutes until they become translucent and golden, stirring.
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Add the carrots, eggplant, and cook for few more minutes, add tomatoes and cook for about 5 minutes.
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Add the rice and 1 cup water, stir and let it simmer for five to eight minutes over medium low heat. When most of the liquid is absorbed and the rice is halfway cooked, season with salt and pepper, crushed garlic and chopped herbs and turn the heat off.
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Using a spoon, scoop the rice veggie mixture in the cored and seeded peppers.
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Preheat the oven to 375 F.
Place the stuffed peppers in a deep baking dish, pour in water mixed with tomato sauce, cover with the aluminum foil and bake in the oven for about 45-50 minutes.
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