Peppers stuffed with vegetables, under a cap of suluguni
3 servings
45 minutes
Bell peppers stuffed with vegetables under a suluguni cheese cap is a dish that combines the rich flavors of Mediterranean cuisine. Red peppers baked until soft are enriched with a fragrant filling of zucchini, eggplant, and tomatoes infused with herbs and hints of white wine. The tender texture of the vegetables contrasts with the stretchy cheese crust made from suluguni, creating a perfect balance of flavors. This dish is great as an independent appetizer or as a side to meat and fish dishes. Baked stuffed peppers are common in various cuisines around the world, but their uniqueness here lies in the use of Georgian cheese that adds zest and richness. It suits both a cozy family dinner and a festive table.
1
Cut the zucchini and eggplant into small cubes. If the zucchini and/or eggplant are small, take a whole one instead of half. The volume of vegetables should be approximately equal.
- Zucchini: 0.5 piece
- Eggplants: 0.5 piece
2
Sauté zucchini and eggplant in olive oil for about 5 minutes, stirring constantly.
- Olive oil: 3 tablespoons
- Zucchini: 0.5 piece
- Eggplants: 0.5 piece
3
Add diced tomatoes, minced garlic, thyme leaves, and rosemary.
- Plum tomatoes: 4 pieces
- Garlic: 2 cloves
- Fresh thyme: 3 stems
- Fresh rosemary: 1 stem
4
Cook for about 3 more minutes until soft.
5
Add wine and simmer until the alcohol evaporates. The filling should not be liquid but not dry. Season the filling with salt and pepper.
- Dry white wine: 50 ml
- Salt: to taste
- Ground black pepper: to taste
6
Cut the red peppers in half lengthwise, remove the white veins and seeds, as well as the white part on top.
- Fresh red pepper: 3 pieces
7
Stuff the halves of the pepper with vegetable mixture and top with grated suluguni cheese.
- Lightly salted suluguni cheese: 50 g
8
Bake for about 30 minutes in the oven at 180 degrees.