Stuffed Red Peppers


  • 8 medium–sized red peppers
  • 1 cup chopped onion
  • 1⁄2 cup fresh Italian parsley, chopped
  • 1⁄2 cup celery, chopped
  • 11⁄2 cups eggplant, chopped
  • 3 ounce boneless ham steak or 3 ounce of prosciutto, chopped
  • 1 cup mozzarella cheese shredded
  • 2 eggs
  • 1 cup Italian–Style


Preheat oven to 350 degrees F. While oven is heating, add the olive oil to a medium-sized saucepan and heat. In a large mixing bowl, combine the onions, parsley, celery, eggplant, and choice of meat. Mix thoroughly and then add to the saucepan. Sauté the mix- ture for 10 minutes. In a small mixing bowl, beat the eggs, and add the mozzarella cheese and breadcrumbs mix thoroughly.

Add the egg mixture to the saucepan and cook for another 30 seconds mixing continuously. Remove from heat and set aside. Remove the top of the peppers with a knife and remove the seeds. Fill each pepper with the stu ng mixture and place in a baking dish. Add two tablespoons of water and two tablespoons of olive oil to the baking dish and bake for 1 hour.


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