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Nancy's Kitchen - Tried and Tested Recipes
Stuffed Peppers with Eggplant Recipe

This is for Dana, who recently became a vegetarian. Feel free to adjust the spices to your liking. You can also use zucchini or yellow squash in place of the eggplant.
Robbie IN

Stuffed Peppers with Eggplant Recipe

about 5 green, red or red bell peppers, cut in half
1 large eggplant
3 eggs
1/3 cup Italian style bread crumbs
1/2 c. chopped tomatoes
1/4 c. chopped black olives - optional
1/2 lb. Parmesan or Romano cheese(can also use a mixture of the cheeses)
1 tbsp. extra virgin olive oil
pinch each basil and oregano
1/4 tsp. garlic powder
salt and pepper to taste

Remove peel from eggplant and cut into 2 inch chunks; cover with water and cook until tender. Drain well and let dry for 10 minutes.
Add grated cheese to eggplant puree. Add remaining ingredients (except peppers).

Slice peppers in halves and remove seeds and stem. Stuff with eggplant mixture. Rub outside of peppers with a little olive oil. Sprinkle filling with buttered bread crumbs and sprinkle lightly with a little paprika. Bake for 50 - 60 minutes in a preheated 350 oven.
Robbie IN

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