Stuffed Peppers & Eggplants

I'm sure you all have stumbled over the problem at least once: you come back from a long day, you don't want to eat crap but you don't want to cook either... and you just can't be bothered to go to the restaurant... well then this recipe is made for you! It's fast, easy and delicious!


What you need:

• 15min to prepare
• 15min to cook

• 2 big pots
• a cookie sheet (or any plate that goes in the oven)
• a wooden fork

• 125g rice
• kidney beans
• green peas
• 2 eggplants
• 4 peppers
• tomatoes
• tomato paste
• ground beef
• origano
• salt
• provence herbs

• In a pot, cook the rice.
• In the meantime, in another pot, with a wooden fork, mix the ground beef, the peas, the tomatoes and the beans. Add some salt.
• Add some origano and provence herbs, or curry if you prefer.
• Mix well and cook at medium/high intensity.

• While it is cooking, wash well the eggplants and the peppers.
• Cut the eggplants in two over the length and remove the inside of the eggplants in order to have them look like a "boat". Add the inside of the eggplants to the previous mix.
• With a knife cut the top of the peppers and remove the seeds to leave the peppers hollow inside.

• Mix together the rice and the ground beef mix.
• With a spoon fill the eggplants and the peppers with the mix. 

• Put in the oven at 175°C for 15 minutes.
• If you want the top to be a bit more grilled and crunchy, move up the temperature to 200°C for 5 minutes.

Here you go! All done!