Stuffed eggplants and bell peppers
INGREDIENTS (serves 6):
  • Ground beef (1 pound);
  • 6 Eggplants;
  • 6 red bell peppers;
  • 1 onion;
  • 4 garlic cloves;
  • 4 medium tomatoes;
  • Fresh basil;
  • Olive oil;
  • Grated parmesan (4 tbsp);
  1. Cut off (lengthwise) one fourth of each eggplant and put aside. With a sharp knife and a spoon remove the flesh from the bigger parts of the eggplants;
  2. Cut bell peppers in half lengthwise. Take out the seeds and white membrane;
  3. Finely cut the onions, garlic, eggplant flesh, 6 halves of peppers, smaller eggplant parts (that were cut off earlier) and tomatoes;
  4. Heat the oil in a large pan over medium heat;
  5. Add the mixture of vegetables and cook for 20 minutes, stirring occasionally until soft (but not brown);
  6. Add the ground beef and cook for another 10 minutes, stirring occasionally. Add the chopped basil;
  7. Take the remaining 6 halves of bell peppers and eggplants, brush with olive oil and fill with stuffing. Sprinkle with grated parmesan;
  8. Put the stuffed eggplants and the bell peppers on a baking dish and put into the preheated (360°F) oven for 20 minutes.

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