Vegetables with ricotta Peppers stuffed with eggplants are a vegetarian version of classic peppers, and they are not inferior to them. Eggplants, ricotta and pine nuts are harmoniously combined, and olives add extra originality to the taste. This dish can be eaten both cold and hot, and this is a great variation on the theme of traditional peppers.
Ingredients:- Pepper sweet 2 pcs.
- Eggplant 1 pc.
- Cedar nuts 20 g
- Onion white 1 pc.
- Garlic 1 clove
- Breadcrumbs 1 tbsp. l.
- Parmesan cheese 10 g
- Olives without seeds 20g
- Olive oil 1 tbsp. l.
- Ricotta cheese 125 g
- Salt 1 pinch
- Step 1 To prepare, you will need sweet peppers, eggplants, olives, ricotta, pine nuts, breadcrumbs, onions, garlic, Parmesan cheese, olive oil and salt.
- Step 2 Wash the peppers and cut off the top, cut out the core and peel off the seeds.
- Step 3 Cut the eggplants into the blocks.
- Step 4 Cut the onions and garlic, fry in olive oil until clear.
- Step 5 Boil the water and boil the peppers for a few minutes so that they remain bright and become slightly softer.
- Step 6 Fry the eggplants until soft.
- Step 7 Add the olives, and simmer for a few more minutes.
- Step 8 Take the peppers out of the water, let them cool.
- Step 9 Mix the stewed eggplants, ricotta, pine nuts, add salt to taste.
- Step 10 Stuff the eggplants, bake in a preheated oven at 190 ° C for 20 minutes.
- Step 11 Then remove, sprinkle with breadcrumbs and parmesan cheese, and bake for 5 minutes.