| 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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