Name: Vegetable Stuffed Peppers
Ingredients: 6 md Sweet green peppers; 1 Clove garlic; crushed (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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetable	6	Servings

INGREDIENTS

6	md	Sweet green peppers
1		Clove garlic; crushed (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 <High Cotton Cookin'>, 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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