Gramma gave us some awesome bell peppers and eggplants from her garden, and we decided to build a fun meal with the bounty! There were a number of ways we could go with these ingredients, but we decided to go Italian. So, we shredded our eggplants, sauteed them with a ton of garlic, and we stuffed that into our peppers before roasting everything! To finish it all off, we melted some mozzarella over these dandies, before serving over a tomato sauce infused orzo!
Time: 75 Minutes
Ingredients:
- Bell Peppers
- Eggplant
- Onion
- Garlic
- Tomatoes
- Basil
- Oregano
- Red Pepper Flakes
- Tomato Sauce
- Parmesan Cheese
- Shredded Mozzarella
Method:
- Preheat your oven to 350 degrees F.
- Cut the tops off your peppers, and remove the seeds. Then, place your peppers in a baking dish, give them a quick oil spray, and begin to roast.
- Cut your eggplant, and use the shredding plate of your food processor to grate it. You can use a box grater as well, but the food processor is easier.
- Peel and dice some onion and garlic.
- Heat a little olive oil in a large pan, and add your onion and garlic. Then, after a few minutes, add your eggplant.
- Dice your tomatoes. Add them to your pan along with your basil, oregano, and red pepper flakes. Cook until your eggplant starts to lose its shape, and your tomatoes have disintegrated.
- Remove your peppers from the oven, and stuff them with your eggplant mixture.
- Sprinkle a little parmesan cheese over your stuffed peppers, and then, scoop some tomato sauce over that.
- Bake until your peppers soften to your liking (another 25-30 minutes). Then, melt some mozzarella atop.
- Plate, devour, and enjoy!
