Weekly CSA Recipe: Eggplant-Stuffed Bell Peppers
This vegetarian-friendly meal is something the whole family can enjoy.
Large Bell Peppers
peeled, cut into 1-inch cubes
(jarred or homemade)
Red Pepper Flakes
Preheat the oven to 350 degrees.
On a large baking sheet, toss the cubed eggplant with 1.5 tablespoons of olive oil, salt, and pepper.
Drizzle the remaining 1/2 tablespoon of olive oil onto the bell peppers and coat them evenly with oil.
Place the bell pepper halves skin side down on the same sheet that the eggplant is on.
Roast the eggplant and peppers for 10 minutes.
Flip the eggplant and continue cooking for another 15-20 minutes, or until the eggplant is tender and lightly golden in color.
In a medium sauce pan, combine tomato sauce, roasted eggplant, kalamata olives, and red pepper flakes.
Heat the tomato sauce mixture on low-medium heat, stirring often, for 5 minutes.
Keeping the peppers on the baking sheet, ladle 1/2-3/4 cup of the sauce/eggplant stuffing into each pepper half.
Sprinkle each stuffed pepper with 1 tablespoon of grated parmesan and put the peppers in the oven for another 5 minutes.
Serve the peppers over couscous, quinoa, or your desired grain of choice.