A delicious Mediterranean variation featuring peppers filled with a carefully crafted blend of vegetables, fresh herbs, and melting cheese. Light yet incredibly flavorful, this elegant vegetarian dish will delight both vegetarians and all food enthusiasts alike.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
vegetarianlightfestive
Ingredients
4 piècesred or multicolored bell peppers
1 pièce moyenneeggplant
1 pièce moyennezucchini
200 gfeta cheese
2 pièceswhite onions
200 gcherry tomatoes
3 cuillères à soupefresh herbs (basil, parsley, mint)
4 cuillères à soupeextra virgin olive oil
3 goussesgarlic
100 gshredded mozzarella
1 à goûtsalt and pepper
Instructions
1PREHEAT THE OVEN: Set your oven to 190°C (thermostat 6-7) and let it preheat for 10 minutes. In the meantime, prepare a baking dish lightly brushed with oil. This temperature will allow the vegetables to cook perfectly while maintaining their crispy texture inside the peppers.
2HOLLOW OUT THE PEPPERS: Wash the four multicolored peppers and cut the top around the stem with a regular circular motion. Remove the top and carefully scoop out the inside of each pepper of all seeds and white membranes using a melon baller or small sharp blade. Rinse the inside quickly and place the hollowed peppers in the prepared baking dish.
3PREPARE THE VEGETABLES: Cut the eggplant and zucchini into small dice of 5 to 7 millimeters on each side for even cooking. Finely mince the white onions and chop the garlic cloves very finely. Cut the cherry tomatoes in half to release their flavors. These regular cuts ensure uniform cooking and better distribution of flavors throughout the stuffing.
4COOK THE VEGETABLES: Pour 3 tablespoons of olive oil into a large skillet over medium-high heat. Sauté the eggplant for 4 to 5 minutes, stirring regularly, then add the zucchini and onions. Continue cooking for an additional 4 to 5 minutes, then add the minced garlic and cherry tomatoes. Let simmer for 3 minutes until the vegetables are tender but still retain a slight firmness, then remove from heat.
5FINALIZE THE FILLING: Crumble the feta into the skillet with the cooked vegetables and break it into small pieces with a wooden spoon. Finely chop the fresh herbs (basil, parsley, mint) and add them to the mixture. Season generously with salt and freshly ground pepper, tasting to adjust as needed. Mix gently so the feta distributes evenly without breaking apart completely.
6FILL AND BAKE: Using a tablespoon, fill each pepper with the light and cheesy mixture, making sure to distribute all elements evenly. Generously sprinkle shredded mozzarella on top of each pepper, then drizzle with a touch of extra virgin olive oil over each one. Bake for 30 to 35 minutes until the peppers are very tender and pierce easily with a fork, and the cheese is melted and lightly golden. Remove from the oven and serve warm to fully enjoy the Mediterranean flavors.
Vegetarian Stuffed Peppers with Herbs and Cheese | Mijotia