Eggplant stuffed bell peppers

Ingredients

• 4 pcs Bell peppers
• 2 pcs Eggplant, diced
• 1 pcs Small zucchini, finely chopped
• 100 g Brown rice
• 5 pcs Sun-dried tomatoes
• 2 pcs Onion, finely chopped
• 1 bunch Chives, fresh, finely chopped
• 3 tbsp Extra virgin olive oil
• 2 tsp Sea salt

Method

1. Preheat the oven to 170°C and lightly oil a deep baking dish.
2. In a deeper saucepan, heat 1 tablespoon of olive oil and add rice.
3. Stirring constatly, wait until it starts to be fragrant and gets a lighter colour, then add water. (the water should be twice more than the rice)
4. Bring the water and rice to a boil, then lower the heat and cook for more 5 minutes. After that, turn off heat and cover the saucepan with a lid. The rice will absorb the water and soften.
5. Meanwhile, wash the bell peppers and cut the stemps, discard the seeds. You'll need one of them chopped, then arrange the other 6 peppers in the baking dish.
6. Take a deep saucepan and heat the olive oil.
7. Add the onion and chopped bell pepper to sautée, and when it's getting clearer, add eggplant and fry for 8 minutes.
8. Add the sun-dried tomatoes, carrots, zucchini, salt. Cover and cook for more 5 minutes. After that, take it off from heat and let it stand for a while, approximately for 5 minutes. Add the rice and stir to combine.
9. Spoon the filling into the peppers and place the tops on.
10. Cover and bake for 15 minutes.