Preparation: 45 minutes


  • 10 Bell peppers core taken out
  • 1/2 cup + 5 tablespoons of olive oil
  • 3 Diced eggplants
  • 7 Diced carlson peppers
  • 3 Diced tomatoes
  • 5 – 6 Branches diced parsley
  • 1/2 teaspoon pepper
  • 1/2 Teaspoon cumin
  • Sprinkle salt
  • Optional: yoghurt


  • Replace rice with quinoa
  • Replace olive oil with coconut oil


  1. Add olive oil to a pan on medium heat. Once heated lightly cook the bell pepper in the oil by turning it around
  2. Add the 3 tablespoons of oil into a separate pan and cook the eggplant until it softens. Place the eggplant to the side in a dish
  3. In the pan add 3 tablespoons of oil. Then add carliston pepper, the diced tomatoes and parsley until the tomatoes are softened. In the same pan add back the eggplant, followed by the pepper, cumin and salt. Stir and remove from the stove
  4. Use the filling to place in the bell peppers and serve with yoghurt

Gut Support

  • Prebiotics – Onion, eggplant
  • Polyphenols – Olive oil, tomato, bell pepper