Vegetable stuffed peppers

Yield: 6 Servings

Measure 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

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, .

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