| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables, Rice, Low fat |
1 |
Servings |
INGREDIENTS
| 3 |
|
Peppers; cut off top — |
|
|
Core |
| 1 |
tb |
Olive oil |
| 1/2 |
|
Onion — chopped |
|
|
Salt and pepper |
| 50 |
ml |
Garlic — minced |
| 1 |
|
Eggplant; peel — dice |
| 3 |
|
Zucchini — diced |
| 4 |
|
Gaeta olives — chop |
| 3 |
tb |
Fresh basil — chopped |
| 2 |
c |
Cooked rice |
| 2 |
tb |
Fontina cheese — shred |
INSTRUCTIONS
Preheat oven to 375~. In pan place oil, onions and garlic. Brown. Add
zucchini and eggplants. When cooked, add rice. Mix and add olives and
basil. Stuff peppers, top with cheese. Bake 25 to 30 minutes.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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