Peppers Stuffed With Vegetables and Rice
By: Anonymous
Published: Monday, November 30, 2009 - 1:15pm

Ingredients




3 Peppers, cut off top --
Core
1 tablespoon Olive oil
1/2 Onion -- chopped
Salt and pepper
50 ml Garlic -- minced
1 Eggplant, peel -- dice
3 Zucchini -- diced
4 Gaeta olives -- chop
3 tablespoons Fresh basil -- chopped
2 cups Cooked rice
2 tablespoons Fontina cheese -- shred

Preparation

1 Preheat oven to 375 . In pan place oil, onions and garlic. Brown. Add zucchini and eggplants. When cooked, add rice. Mix and add olives and basil. Stuff peppers, top with cheese. Bake 25 to 30 minutes.