So I feel like I should make a comment about how hot it is outside, some joke or other witty statement. However, it’s so hot outside that my brain has basically turned off, something about it being over 100 degrees. The only thing decent about the weather right now is that my pepper plant is growing like CRAZY outside! I have six little green peppers and in anticiption of their arrival I have been compiling all of my favorite pepper recipes. In doing this I realized that my only stuffed pepper recipe is a very “traditional” one that includes ground beef. I thought about going the seitan direction and just doing a direct sub but something about that just did not sound right. So I went online to some of my favorite recipe websites to see if I could get any inspiration and still nothing was getting my attention. By now it had become a mission, I NEEDED to make stuffed red peppers. So it became a WTF moment, or a What’s in The Fridge moment :). Then I saw it lying there in my veggie drawer… an eggplant! That’s when I decided to make up a variation of eggplant parmesan and stuff the red pepper with that and it worked.
– 4 red peppers, tops off and deseeded
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 large onion, diced
– 1 medium eggplant, diced or cubed
– 4 roma tomatoes, diced
– 1 bay leaf
– 1 tsp oregeno
– 1 tsp parsely
– 1 tbsp fresh basil
– 1/4 cup fresh grated Parmesan
– 1/2 cup mozzerella
– 8 oz pasta of choice
1. Fill a large saucepan with water 1/4 of the way. Place the red peppers in and turn the heat to high. Boil the peppers for 10 minutes, until they are pliable but not soft. Remove peppers and place in ice bath. Save the boiled water for the pasta.
2. Preheat the oven to 375. Line a loaf pan with tinfoil and set aside.
3. Add the olive oil to a medium saute pan and turn heat to medium. Add the garlic and onion and cook for 5minutes, or until the onion is soft. Add the eggplant, tomatoes, and desired spices and continue cooking for 15 minutes. Stir and turn heat down to low. Simmer for 5 minutes.
4. Begin stuffing the peppers with the tomato eggplant mixture. Once the pepper is half full add a sprinkle of the parmesan cheese and once the pepper is fully stuffed top with the mozzerella. There should 2 cups of the eggplant tomato mixture left over to use as sauce for the pasta.
5. Place the stuffed peppers standing up in the loaf pan. Cook for 35 minutes or until cheese has begun to brown and the sauce is bubbling.
6. Cook the pasta according to directions on box. Serve hot
So once again eggplant saved the day…now if only my eggplant would grow as well as my peppers!