Vegetarian stuffed bell peppers with wild garlic pasta (serves 2-4)

Ingredients:

3 Bell peppers (any colors)

150 Grams whole grain pasta

Grated mozerella cheese ( as munch as desired)

Fresh cilantro

Ramson pesto ( a special garlic pesto, you can use any flavor pesto you like)

1 tbsp extra virgin olive oil

2 cloves of garlic finely minced

1 SMALL eggplant

1 medium seized onion

200 grams of homemade or store bought tomato sauce

optional spices

1 tsp oregeno

t tbsp paprika

salt and pepper

1 tsp cumin

how to make:

Cut each bell pepper in half and place in a big pot of boiling water for 8 mins. This process is so we keep as much nutritious value  in the bell peppers while cooking.

Preparing the stuffing: slice the onion however you like and cook it in a frying pan with garlic and olive oil until they are both golden brown.

chop the egg plant into small chunks and add it to your frying pan with the onions and garlic.

pour in your tomato sauce, spices and herbs.

now add about half a cup of water to your mixture. cook the mixture on a med heat for no longer than 10 mins. we want to steam the eggplant and not remove all its healthy attributes.

Stuff the bell peppers with this mixture evenly. add mozzerella cheese on top and place in the oven on broil so that the cheese melts and gets golden brown.

Serve with pesto pasta or rice! YUMMY and EASY

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