Bell peppers stuffed with aubergines and mozzarella

Bell peppers stuffed with aubergines and mozzarella

Serves 4
90 minutes


2kgs potatoes
500g tuna in oil
100g stuffed green olives sliced
1 onion finely chopped
2 hard boiled eggs sliced
5 tablespoons mayonnaise
juice of 2 lemons
1 tablespoon finely chopped
salt and white pepper


  1. Dice the aubergines, soak in salted crates for 1hr, rinse, pat dry and fry for about 10 mins.
  2. Drain on kitchen paper.
  3. Blend aubergines in the blender until they become creamy, add the egg and shredded basil to a bowl, add the breadcrumbs and seasons with salt and pepper, set aside.
  4. Cut off the top from peppers and set aside remove pith and seeds from peppers.
  5. Spoon the filling into the peppers and place them in a deep oven dish, with some water in a bottom, add the cut off tops as well in the dish.
  6. Put a slice of mozzarella on each pepper, drizzle with oil, cover the dish with aluminum foil and bake in a preheated oven at 180 dec gas 4 for 35-40 mins.
  7. After 10 mins see if the filling is set, if not remove the foil lower temperature and continue cooking.
  8. Let them rest for 5 mins before serving.
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