Sunday, August 14, 2011
....is 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
pepper, stirring, until they are soft and lightly golden, 6 to 8 minutes.
Remove from heat, then add enough bread crumbs to bind the mixture slightly. Cool for about
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.