The Best Stuffed Pepper and Aubergine Recipe with Spanish Style Sauce and Feta Served with Roast Veg

This is a great meal for a Sunday or entertaining and wanting a standout meal! Great with a nice white wine

Ingredients
For the stuffed aubergine and Peppers –
1 aubergine 🍆
2 peppers (red or yellow)
4 large Garlic 🧄 cloves finely chopped
1/2 pack of feta cheese
Tin of chopped tomatoes 🍅
1 & 1/2 teaspoon of smoked paprika
1 tablespoon of olive oil
Salt 🧂 and pepper to taste
Handful or rice 🍚
1 Tin of chickpeas
For the veg
2 Whole beetroots
1 Parsnip
1 onion 🧅
2 carrots 🥕
1 Teaspoon of olive oil
Salt and pepper to taste
Balsamic vinegar

Method
Cut all the veg and place in a medium roasting tray. Add the oil, season and toss in the pan. Add to the oven at 180 degrees for 20 minutes and toss after 10.

Cook your rice as per the instructions (make sure you add a bit of salt to the water) and then leave to one side with the lid off once cooked.

Cut the top off the peppers and add to the roast veg tray. Half the aubergine 🍆 and slice in to the white flesh lengthways and from side to side but don’t cut down to the skin (this speeds up the cooking). Place the aubergines 🍆 in a separate roasting dish face down with a few tablespoons of water in the tray and start roasting white side down. Cook on 200 degrees for 10 minutes and then add the peppers for another 10 minutes.

Heat the finely chopped garlic 🧄 in a large pan on a low heat for 5 minutes. Just as the colour starts to darken add the smoked paprika, some 🧂 and pepper and a stir for another few minutes. Add the chopped tomatoes 🍅 and chickpeas and bring to the boil. Once boiling turn to a simmer and leave on a low heat for 10 minutes and then stir in the rice.

Once the aubergines🍆 are cooked scoop out the inside and add to the sauce. Mix and then stuff it all back in to the peppers and aubergines 🍆. Sprinkle with a good amount of feta and place under the grill or back in the oven until the cheese just starts to brown slightly. Then serve with the roast veg. I add a bit of seasoning to the roast veg and toss in a small about of extra Virgin olive oil abs balsamic vinegar but you can serve straight from the oven and it’s still delicious.

Enjoy!!!

source