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Stuffed peppers with ratatouille

Category Vegetables & mushrooms

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  • 30 minutes
  1. 4 small red bell peppers
  2. 1 onion
  3. 1 clove of garlic
  4. 1 yellow bell pepper
  5. 1 zucchini
  6. 1/2 eggplant
  7. 3 tomatoes
  8. 150 ml vegetable broth
  9. salt, pepper
  10. 2 tbs olive oil
  11. 2 twigs thyme
  12. 50 g grated cheese

1. Cut the red bell peppers down the middle lengthwise and clean.

2. Peel and finely chop the onion and garlic. Clean the rest of the vegetables up to and including the tomatoes, dice into approx. 1 cm cubes, and mix with salt, pepper, olive oil, and thyme leaves.

3. Spread the filling into the halved peppers and place them in Softiera insert and sieve insert.

4. Pour 150 ml vegetable broth in the pot and place the Softiera insert inside it, place sieve insert on the pot and close with the EasyQuick with the 24 cm sealing ring.

5. Place the pot on the Navigenio, heat on level 6 up to the steam window, switch to level 2 and cook the stuffed peppers for approx. 4 minutes in the steam area. At the end of cooking time, remove the EasyQuick.

6. Place the pot on a heat-resistant surface and the sieve insert on a plate. Spread the cheese around on the bell peppers, place the Navigenio overhead on the pot first and switch to high level, gratinate for approx. 3 minutes. Afterwards gratinate the peppers in the sieve insert in the same way.

This recipe has been tested and approved by AMC.

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