Plato Vegeteriano Recipe
three veggie bowls (bell pepper) filled with boronia (mixed of plantains, eggplant, balsamic vinegar, and hogao). served with rice, beans, and salad
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Ingredients
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Vegetarian Bowl Ingredients
Method
Preparation Instructions
- 1
Prepare the Boronia Filling
Peel and slice the plantains and eggplant into small cubes. Heat a pan with olive oil over medium heat, add the eggplant and plantains, and sauté until golden and tender, about 8-10 minutes. Stir in the hogao and balsamic vinegar, and cook for another 2-3 minutes. Season with salt and pepper to taste.
- 2
Prepare the Bell Peppers
While the filling is cooking, preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the bell peppers upright in a baking dish.
- 3
Fill the Peppers
Once the filling is ready, spoon the boronia mixture into each bell pepper, filling them generously. Place the dish in the oven and bake for 25-30 minutes until the peppers are tender.
- 4
Cook the Rice and Beans
While the peppers are baking, cook the rice according to package instructions. In a separate pot, heat the beans until warmed through.
- 5
- 6
Serve
Once the bell peppers are done baking, remove them from the oven. Serve the stuffed peppers alongside the rice, beans, and fresh salad.