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Stuffed Peppers2 large red or yellow bell peppers
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 small eggplant, chopped
1 large zucchini, chopped
3 tablespoons tomato paste
3 tablespoons dry white wine
salt and pepper to taste
2 ounces ham, finely chopped
4 teaspoons finely chopped, fresh parsley
4 teaspoons grated parmesan chesse
Halve the pepper lengthways cutting through stem. Remove and discard seeds.
Heat oil in pan. Add onions and garlic and heat over medium heat for 5 minutes, stirring frequently until soft. Stir in eggplant and zucchini. Cook over medium heat until vegetables are tender. Mix the tomato paste and wine together and add to vegetables. Salt and pepper to taste. Remove from heat and stir in ham.
Fill the pepper halves with vegetable mixture. Arrange them cut side down on oiled squares of foil. Cook foil side down over medium heat for 5 minutes until stuffing lightly browned. Turn peppers over and continue cooking for 10-15 minutes until peppers are soft and slightly charred. Sprinkle parsley and parmesan cheese over. Serve immediately. Serves 4.
Source: Great Camping Spots
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