Monday, July 23, 2012

Carole's Eggplant Stuffed Peppers

Terrific vegetarian stuffed peppers from our newest contributor. Welcome to the team Carole!

The nutrition facts can be found at Calorie Count.

Carole's Eggplant Stuffed Peppers


1 Red Pepper
1 small Italian eggplant (the long tiny ones)- peeled and chopped small
1 small tomato, chopped small
1-2 T tomato and basil flavored crumbled feta cheese
1 T parmesan cheese, ground
1 T fresh basil, chopped fine
1 T whole wheat bread crumbs (I just grind up one slice of bread in the mini-chopper)- or, 1 T panko plain breadcrumbs
1/4 c. roasted garlic flavored hummus (I like Good Neighbor brand low fat)
Salt and Pepper to taste


Preheat oven to 350 degrees. Cut the pepper in half, and scoop out the membrane and seeds. 

Mix together all other ingredients in a small bowl. 

Mound stuffing into peppers. 

Put about 1/2 inch of water in small casserole pan; place peppers into pan and bake for 35-40 minutes or until peppers are done.

1 comment:

  1. Too hot to turn on the oven, might work in the grill.