Vegetable Stuffed Peppers

Categories: Vegetable

Serves: 6 Servings

Ingredients:

6 md Sweet green peppers
1 Clove garlic; crushed
1 -(up to)
2 md Tomatoes; chopped
1 lg Eggplant; peeled, cubed
1/3 c Oil
1 c Dry bread crumbs
Salt to taste
1/4 c Grated Parmesan cheese
2 tb Parsley; chopped

Instructions:
Cut off top of each pepper; remove seeds. Cook about 5 minutes in enough
boiling water to cover; drain. Saute garlic, tomatoes and eggplant in oil
until tender. Combine eggplant mixture, breadcrumbs, salt, cheese and
parsley. Mix well. Stuff peppers with mixture. Place in a baking dish and
bake at 350 for 30 minutes.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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