Stuffed Peppers


5 green or red bell peppers sliced in half

1 eggplant diced

1 tablespoon olive oil

5 cups spinach

2 basil leaves minced

2 oregano leaves minced

1 clove garlic chopped

Sea salt to taste

Side Salad Ingredients:

½ head romaine lettuce

½ head Swiss chard

½ cup grape tomatoes

½ cup walnuts chopped

¼ cup cranberries


Preheat oven to 375°F. Place eggplant in a pot, cover with water and cook until tender.

Remove from heat and drain. Allow to dry for 10 minutes. Place all ingredients (except for the peppers) in a food processor and purée. Spoon eggplant puree into peppers and bake for 1 hour. Toss all side salad ingredients together. Serve together while peppers are hot.


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