Sunday, August 14, 2011 a Stuffed Bell Peppers Date

Makes 4 Servings:
2 Large Bell Peppers
½ Cup Onions, Diced
¼ Cup Celery, Diced
¼ Cup Green Bell Peppers, Diced
1 ½ Tbsp Olive Oil
¾ lbs Ground Beef or Turkey
1 Medium Size Eggplant, Peeled and Cubed
Salt and Cayenne (or other seasoning) to taste
Fine Dried Bread Crumbs
Grated Parmesan Cheese

 Slice the bell peppers in half lengthwise, remove the seeds, rinse under cool water and set

Heat the oil in a large saucepan over medium heat. Cook the onions, celery, and chopped bell
pepper, stirring, until they are soft and lightly golden, 6 to 8 minutes.

  Add the ground beef and cook, stirring, until the beef is brown and all the pink has disappeared.

Add the eggplant, season with salt and cayenne, reduce the heat to medium low and cook, covered, for 30 to 40 minutes, stirring occasionally and mashing the eggplant with a fork as it cooks. The eggplant should be quite soft. If the mixture becomes dry, add a little water from time to time to keep it moist.

Remove from heat, then add enough bread crumbs to bind the mixture slightly. Cool for about
10 minutes.

Fill the bell pepper halves with equal portions of the mixture. Place the filled peppers into a
shallow baking pan and add just enough water to cover the bottom of the pan. Bake at 350
degrees for about 30 minutes.

If you like the peppers to be a little softer, you can blanch the bell peppers (before filling, of
course) in boiling water for about 30 seconds, or just enough to soften them up a bit.



Day after Scramble with the left over Stuffing.

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