Vegetable stuffed peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet green peppers |
| 1 | Clove garlic; crushed (up to) | |
| 2 | mediums | Tomatoes; chopped |
| 1 | large | Eggplant; peeled, cubed |
| ⅓ | cup | Oil |
| 1 | cup | Dry bread crumbs |
| Salt to taste | ||
| ¼ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Parsley; 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, .