Here’s a recipe I came up with one night just basically using what I found in my frig…lol !! I had several red and yellow bell peppers and a large eggplant, zucchini, onions, and corn. I also had some ground beef. I decided I could do stuffed peppers and figured I’d try stuffing eggplant just for the heck of it! I didn’t have rice (that’s often used in stuffed peppers) so I used steel cut oatmeal… I’m the queen of substituting with what I have on hand. The result was delicious and a big hit with my family. Give it a try and let me know what you think…
1-2 lbs ground beef
1 med. onion – chopped
1 sm. zucchini – chopped
1 eat corn – kernels cut off cob
1 lg. eggplant – cut in half lengthwise … scoop out the “meat” and chop in small pieces
1 red bell pepper – chopped
4-5 red, yellow, or orange bell peppers- cut off stems and clean out seeds (prepared to fill with meat mixture)
salt to taste
pepper to taste
Onion powder to taste
Garlic salt to taste
3/4 c. Steel cut oats
Coconut sugar (or brown sugar)
Place de-seeded bell pepper “cups” in pan with a little water and cook for about five minutes to soften
Mix ground beef with chopped onions, corn, zucchini, eggplant, peppers. Add half the tomato sauce, eggs, oats, Worcestershire sauce, and all the seasonings…mix well … I had to use hands.
Stuff pepper shells and eggplant boats with mixture. Top remaining tomato sauce mixed with coconut sugar (or brown sugar) and Worcestershire sauce.
Bake 400 degrees for 45 minutes or until done completely through .