Stuffed Eggplant Bolognese

Ingredients:

3 medium size eggplants

2 lbs chopped beef and pork mix

4 cloves chopped garlic

1 1/2 cups shredded mozzarella

3 cups prepared tomato sauce

Extra virgin olive oil

Italian seasoning , salt, pepper and some hot pepper flakes

Directions:

Peel the eggplants skin off with a peeler and cut them down the middle lengthwise. Rub with evoo and sprinkle with salt and pepper. Scoop out the all the middle of the eggplant halves with a large spoon. Take the eggplant and chop into pieces, put it aside.

Place the halved eggplants in a bake dish sprayed with non-stick spray, cover with foil and bake on 375 for 30 minutess.

Meanwhile, sauté the meat in olive oil, then add in chopped garlic and eggplant. Pour in 1cup of the tomato sauce and stir to mix together. Season to your preference with the spices.

Fill the eggplants with the meat/eggplant mixture, pour the rest of the sauce all over the tops and top with the mozzarella and a little more of the seasoning mix.

Put back in the oven until the cheese is melted and just starts to brown.

　

　

　

　

Stuffed Peppers

Ingredients:

1 lb ground beef/1 lb ground pork
6 Red, orange,yellow or Green Peppers, hollowed out with the tops cut off, or sliced lengthwise
1 egg
4 cloves of garlic, chopped
1/2 cup tomato sauce
¾ cup breadcrumbs

*Optional*
(¾ cup uncooked white rice or Orzo pasta)

3 Tbs Pecorino Romano cheese
3 tsp chopped Parsley
1/2 tsp "Italian Seasoning"
Salt and Pepper to taste

*optional* 2 cups prepared tomato sauce to pour over the top

Directions:

Preheat oven to 375 degrees.

Combine all the ingredients (except for the peppers and 2 cups tomato sauce) together in a large mixing bowl. If the mixture is too dry, add a little more sauce.

Slice down into the pepper all around the stem and pull it out. Shake out the excess seeds. With a spoon, stuff the meat mixture into the peppers. Spray a casserole dish with non-stick spray and drizzle a little EVOO on the bottom. If you are using tomato sauce, pour ½ of it on the bottom of dish. Place stuffed peppers in the dish standing up (slice off a little on the bottom to make them stand straight) Brush the tops and all sides of the peppers with EVOO, sprinkle with a little cheese and salt and pepper. Bake until peppers are slightly browned and meat is crispy on top.

*If using a slow cooker, cook 5-6 hours on low or 4 hours on high.*

*optional*
Serve on top of fresh tomato sauce or spoon over the top and sprinkle with cheese.