Peppers stuffed with vegetables (2)
Instructions
Wash the vegetables and let them dry.
Then remove the cover to red peppers and svuotatele seeds; cut them into cubes the aubergines, green peppers and strips into small pieces the stick of celery.
In a pan pour oil and ammorbiditevi the clove of crushed garlic, add the vegetables cut in pieces and the stoned olives.
Cook over low heat for about an hour, covered pan, after adding the tomato sauce, then add capers, rinsed under running water and add salt, stir and remove from heat until vegetables are cooked too much.
Fill peppers with stewed vegetables and sprinkle.
Ingredients and dosing for 4 persons
- 4 red peppers
- Olive oil extra virgin
- 1 green pepper small
- 2 = = Long Type Small Eggplant
- 1 costa of celery
- 1 clove of garlic
- 100 g of pitted olives
- 2 tablespoons of tomato sauce
- 1 tablespoon of salted capers
- Some of leaves fresh mint
- Salt