Wash and dry your bell peppers. Roast for an average of 25 minutes in an oven preheated to 200 degrees. Peel the skins of the peppers roasted under cold water. Cut the peppers in half vertically and remove the white parts and seeds. Chop the garlic. Peel and dice the zucchini and eggplants. Clean and finely chop the basil and parsley. Remove the pits of the olives.
Heat 3 tablespoons of riviera olive oil in a pan and sauté the minced garlic for an average of 5 minutes until it turns pink. Add the eggplants and cook for another 5 minutes. Add the breadcrumbs and olives and fry for an average of 10 minutes. Then add basil, parsley, and raisins and mix. Take it from the stove.
Fill your prepared roasted peppers with stuffing. After oiling your oven mold with 2 tablespoons of olive oil, place your stuffing. Bake in the preheated oven at 180 degrees for 20 minutes.
1 red bell pepper
1 yellow bell pepper
1 clove of garlic
3 sprigs of basil
6 black olives
3 sprigs of parsley
3 tablespoons of breadcrumbs
5 tablespoons of Riviera olive oil