Stuffed Peppers – Alfredissimo

Rinse the bell pepper, dab dry and cut the lid off the stem end. Pit the peppers and discard the white inner ribs (they will be used for the filling!).

Separate the garlic from the skin and cut into small slices. Rinse the melanzani and divide into 1 cm cubes. Separate the onion from the skin and dice. Rinse the oyster mushrooms.

Drain the tomatoes, from the can through a sieve, the juice is still needed.

Preheat the oven to 150 degrees.

Put the prepared peppers on the tray and steam them in the oven for 20 min in combination with a little bit of olive oil and tap water.

Heat the olive oil in the frying pan, add a little butter and sauté the onion cubes in it, then add the garlic. Add the oyster mushrooms and eggplant cubes and brown the long grain rice for 1/2 minute. Then add the inner ribs of the bell pepper.

Divide the tomatoes into pieces and add them. If necessary, add some tap water and the juice of the tomatoes. The long grain rice must be allowed to cook on the plate, but at the end it must have absorbed all the liquid. Add a little nutmeg, herb salt and pepper to taste, in effectu season with chili oil, or dried chili.

Pull the peppers out of the tube, let them quench a little and alternate them with 1 tbsp. long grain rice and

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