Stuffed Peppers & Vegetables
Fall Harvest Delights! Stuffed Eggplant, Stuffed Zuccini, and Stuffed Peppers! Yum!
#mycookbook #stuffedpeppers #stuffedzucchini #stuffedeggplant
Stuffed Peppers & Vegetables
Fall Harvest Delights! Stuffed Eggplant, Stuffed Zuccini, and Stuffed Peppers! Yum!
#mycookbook #stuffedpeppers #stuffedzucchini #stuffedeggplant
Open in Cookpad AppSteps
- 1
Preheat oven to 400°. Cut zuccini and eggplant in half. Use small spoon to scoop out the seeds and innards. Set aside. Cut top off green pepper, dice, and set aside also. Discard pepper seeds and innards. Dice yellow squash, red onion, and tomato. Chop garlic cloves.
- 2
Cook beef rice on stovetop and Sautee diced tomato, red onion, yellow squash, eggplant and zuccini innards, diced top of pepper, and chopped garlic in oil and season to taste.
- 3
Brown ground beef. Combine cooked beef and sauteed veggies in a large mixing bowl with cooked rice, uncooked stuffing mix, eggs, and 2 cups shredded mozzarella. Mix Well.
- 4
Place eggplant and zuccini halves and green pepper onto baking sheet, pan, or dish. Scoop a few spoonfuls of sauce along the bottom of each. Stuff as much mixture as you can into your veggies.
- 5
Top each with a few more spoonfuls of remaining sauce. Sprinkle remaining shredded cheese on top. Bake for 60-90 minutes. Enjoy!
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