Due to the need to take advantage of some peppers and aubergines that I had in my fridge; that's how this simple and quick recipe came about. The stuffed peppers They are always a good resource to try new combinations of ingredients and I especially liked this one. Try it and give me your opinion.
The peppers stuffed with cheese and aubergine may not be the best option for the hot days that we have passed, but they will be after the heat wave. They fry in the pan gently, so that the skin of the peppers is tender, thus preventing them from burning. Half an hour is all you need to prepare them.
Peppers stuffed with cheese and aubergine
These peppers stuffed with cheese and aubergine are a great resource to take advantage of those ingredients that we have in the fridge about to go bad.
Author María
Kitchen: Mediterranean
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 3 Italian green peppers
- 1 eggplant
- 1 small onion
- Some goat cheese tacos
- 1 egg
- Sal Island
- Black pepper
- Olive oil
Preparation
- We wash the peppers and empty the seeds.
- We open the eggplant lengthwise and with a knife we cut the meat as a lattice. We place them on a plate and smear the surface of both halves with olive oil. We take to the microwave and cook at maximum power for 6 minutes. We take out and let it temper to extract the meat.
- We continue preparing the filling. For it we chop the onion and poach it in the pan with a drizzle of olive oil.
- When the onion is tender, add the chopped aubergine and cook the mixture for a minute. Season with salt and pepper.
- In a bowl we beat an egg, to which we will add the onion and eggplant mixture and the cheese cubes.
- Mix the filling and with the help of a spoon we stuff the peppers.
- We fry in oil over medium heat until tender and serve.
Nutritional information per serving
Calories: 105