Vegetable stuffed peppers

6 Servings

Ingredients

QuantityIngredient
6mediumsSweet green peppers
1Clove garlic; crushed (up to)
2mediumsTomatoes; chopped
1largeEggplant; peeled, cubed
cupOil
1cupDry bread crumbs
Salt to taste
¼cupGrated Parmesan cheese
2tablespoonsParsley; chopped

Directions

Cut off top of each pepper; remove seeds. Cook about 5 minutes in enough boiling water to cover; drain. Saute garlic, tomatoes and eggplant in oil until tender. Combine eggplant mixture, breadcrumbs, salt, cheese and parsley. Mix well. Stuff peppers with mixture. Place in a baking dish and bake at 350 for 30 minutes.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .