Tuesday, September 27, 2011

Stuffed Peppers On The Half Shell Filled With Eggplant and A Cheddar Cheese Mix

The  Bell Peppers
Even a Black One
(and yes they all pretty much taste the same)

The finished product

Here's the recipe I modified (as usual) you got to work with what you got on hand.
I substituted white cheddar cheese for the romano and parboiled the peppers for less baking time. I baked them for 1/2 hour at 400 degrees.  I also handpicked 2 fresh eggplants which are not shown (forgot to photograph them) 

It tasted great. It's simple and dee-lish.

Here's the recipe:

Stuffed Peppers With Eggplant

about 5 green or red bell peppers, in halves
1 large eggplant
3 eggs
1/4 cup Italian style bread crumbs
1/2 lb. Parmesan or Romano cheese
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 tenderook  Drain well and let dry for 10 minutes.
Grind cheese in food processor (if not already grated) and add eggplant to puree. Add remaining ingredients (except peppers).
Slice peppers in halves and 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 1 hour in a preheated 375°F oven

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