A delicious recipe for stuffed peppers with vegetables lightly cooked for those who follow a healthy diet.
12 pieces of small red “Florina” peppers
12 pieces of green peppers
4 medium-sized pumpkins that are grated and left to drain on salt for an hour
3 medium-sized eggplants cut in small cubic pieces
1 chopped green pepper
2 grated garlic cloves
1 parsley batch
3 medium-sized dry onions cut on the multi
2 batches of chopped fresh onions
A bit of fresh mint (optional)
600 grams of ground beef
freshly grounded pepper
1 large and juicy fresh tomato cut on the multi
Knead all the ingredients together thoroughly and stuff the peppers. Rinse some olive oil on top, as well as pepper, salt, and just a few drops of water and bake them in the oven.