4 medium red bell peppers
¼ cup olive oil
½ cup roughly chopped onion
1 cup finely sliced button mushrooms
1 zucchini, diced
½ teaspoon dried oregano
Salt and freshly ground pepper
2 tomatoes, roughly chopped
1 cup rice, cooked until al dente and cooled
½ cup water
½ chicken or vegetable bouillon cube
4 slices smoked bacon, broiled crispy and chopped
1 tablespoon fresh basil, shredded
4 ounces mozzarella cheese, diced
2 tablespoons grated Parmesan cheese
1. Preheat the oven to 350 degrees. Cut the tops off the peppers, and clean out the seeds and membranes. If the peppers won’t stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet, and drizzle with the oil. Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
2. Pour the oil from the peppers into a frying pan, and add the onions, mushrooms, zucchini, and oregano. Season the vegetables with the salt and pepper to taste, and sauté over high heat until they start to soften. Add the tomatoes, rice, water, and bouillon cube, and simmer for about 5 minutes. Adjust the seasoning.
3. Fold in the bacon, basil, and mozzarella, and divide among the peppers. Sprinkle the Parmesan on top of the peppers, and bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.
MAKES 4 SERVINGS.
Stuffed Bell Peppers, Stuffed Aubergine (Stuffed Egglplant)