Stuffed Bell Peppers with Vegetables

Ingredients

• 4 red bell peppers
• 3 tbsp olive oil
• 2 yellow bell peppers
• 2 Zucchini
• 2 stalks celery
• 3 Garlic cloves
• 1 sprig mint
• 2 sprigs oregano
• Salt
• Pepper
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating.

2. 2.

   Wash the red bell peppers hot, cut them in half lengthwise and remove seeds and membranes. Brush the peppers with a little oil and place them cut-side up in a baking dish. Bake for about 10 minutes.

3. 3.

   Meanwhile wash, trim and cut the yellow bell peppers, zucchini and celery into bite-sized pieces. Peel and finely chop the garlic. Heat the remaining oil in a pan, sauté the garlic until translucent. Add the vegetables and cook over high heat for several minutes.

4. 4.

   Rinse the herbs, shake dry and remove leaves from stems. Add them to the vegetables and season with salt and pepper.

5. 5.

   Fill the peppers with the vegetable mixture and bake for another 10 minutes. Drizzle with lemon juice before serving.