Amazing taste and beautiful appearance of Fungetto (ital. mushroom) distinguishes this dish among others. Stuffed peppers love to cook in many countries, making home cooking replete with various variations of cooking. Peppers with vegetable the filling is no worse than with meat, especially if it is made from eggplant mixed in Italian style with capers, olives and tomato sauce with basil. Cover stuffed peppers with a mixture of flavored parmesan and breading biscuits and bake until a crispy cheese crust appears. Already just because of her, it’s not possible not to fall in love with this appetizer. с друзьями: 
Time: 50 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Peppers
- 2 medium red sweet peppers, cut in half, peeled stalk and seeds
- 1 tbsp. l olive oil
- Cooking spray
Eggplant
- 2 eggplants of 250 gr., Cut and sliced into pieces of 1 cm.
- 1/4 Art. vegetable oil
- 1/4 tsp salt
Filling
- 750 gr. tomato sauce with basil
- 20 medium black olives, pitted, chopped
- 20 medium pitted green olives, chopped
- 2 tbsp. l capers rinse
- 0.5 tsp salt
- 0.5 tsp ground black pepper
Topping
- 2 tbsp. l breadcrumbs
- 2 tbsp. l grated parmesan
- 2 tbsp. l olive oil
Recipes with similar ingredients: sweet pepper, eggplant, sauce tomato, Parmesan cheese, breadcrumbs, olives, olives, capers
Recipe preparation:
- Preheat the oven with a mid-level oven up to 200 ° C. Sprinkle a small baking dish or baking sheet culinary spray.
- Baked Red Peppers: Place the peppers on a baking sheet. slice up and drizzle with olive oil. Bake for 20 minutes so that the peppers become softer, but still keep their shape.
- Eggplant: in a pan with non-stick coating 30 cm in diameter. Heat the vegetable over medium heat. butter. Pour eggplant and sauté, stirring frequently, until golden color, 15 – 20 minutes. Put on paper towels and salt it.
- Eggplant filling: in a pan with non-stick coated with a diameter of 30 cm. mix ready-made eggplant, tomato sauce with basil, olives, capers, salt and pepper. Bring to boil and cook for 8 minutes until the sauce is slightly thickened.
- Topping: in a small bowl, mix the breadcrumbs and parmesan. Turn on the grill function in the oven. Put the filling in peppers and sprinkle with topping. Drizzle with olive oil and fry in the oven until golden brown, 2 – 3 minutes.
