Veggie Stuffed Peppers with Raisins

Name: Veggie Stuffed Peppers with Raisins
Yield: 4
Ingredients: Ingredients, 4 bell peppers (50g each); 1 medium onion, chopped; 2 tablespoons of olive oil; 2 sprigs of fresh thyme; 1 eggplant, diced; 1 zucchini, diced; 1 red pepper, diced; 1 tablespoon of black raisins; Salsa, salt, and pepper to taste; 1 tablespoon of balsamic vinegar; For decoration; Fresh parsley leaves

1
Ingredients, 4 bell peppers (50g each)
2
1 medium onion, chopped
3
2 tablespoons of olive oil
4
2 sprigs of fresh thyme
5
1 eggplant, diced
6
1 zucchini, diced
7
1 red pepper, diced
8
1 tablespoon of black raisins
9
Salsa, salt, and pepper to taste
10
1 tablespoon of balsamic vinegar
11
For decoration
12
Fresh parsley leaves

Ingredients

1
Ingredients, 4 bell peppers (50g each)
2
1 medium onion, chopped
3
2 tablespoons of olive oil
4
2 sprigs of fresh thyme
5
1 eggplant, diced
6
1 zucchini, diced
7
1 red pepper, diced
8
1 tablespoon of black raisins
9
Salsa, salt, and pepper to taste
10
1 tablespoon of balsamic vinegar
11
For decoration
12
Fresh parsley leaves

Directions

1
Preparation
2
1
3
Remove the top of the peppers and scoop out the seeds. Reserve
4
2
5
In a skillet, sauté the onion in olive oil and add the remaining ingredients, except for the balsamic vinegar
6
Cook for 15 minutes or until the eggplant is tender
7
Remove from heat and season with the balsamic vinegar
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Stuff each pepper with this mixture
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Decorate with parsley leaves and serve
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Yield: 4 servings
11
Calories per serving: 210
12
Easiest