Oven-Baked Stuffed Peppers with Vegetables

Ingredients:

• 1 kg bell peppers for stuffing
• 3 large onions
• 2 large eggplants
• 2 large carrots
• 4 cloves of garlic
• 1.5 tablespoons red pepper paste
• 1 cup tomato sauce or 3 grated tomatoes
• Rice (1 tablespoon per each bell pepper)
• 1/2 cup vegetable oil
• Half a bunch of parsley
• Half a bunch of fresh mint or 1 tablespoon dried mint
• Black pepper
• Red pepper flakes
• Salt
• Margarine for topping

Instructions:

1. Start by cleaning and washing the bell peppers, then set them aside.
2. In a large pan, add vegetable oil and lightly sauté the diced onions until they become soft. The onions should not be fully cooked, just softened.
3. Add grated carrots, eggplants, and finely chopped garlic to the pan. Sauté these vegetables nicely over low heat.
4. Then, add red pepper paste and tomato sauce or grated tomatoes. Let it simmer for about 5 minutes.
5. Add rice, salt, black pepper, and red pepper flakes. Cook for a few more minutes.
6. Finally, add finely chopped parsley and fresh mint. Remove from heat and cover the pan. Let it rest for 10-15 minutes.
7. Once the filling is ready, stuff the bell peppers with it and place them on a baking tray.
8. Cover the tops of the stuffed peppers with tomato sauce or grated tomatoes, and add a teaspoon of margarine on each one.
9. Pour 1 cup of water into the bottom of the baking tray. Then, bake the stuffed peppers in a preheated oven at 180°C (350°F) for 50-55 minutes.
10. Your oven-baked stuffed peppers with vegetables are ready. Enjoy your meal!

Thanks to aysununmutfaklezzetleri for the recipe.