Spicy Stuffed Eggplant & Peppers

You can use 2 eggplants or 2 red peppers instead of a mix if you prefer. Also feel free to experiment with different kinds of beans.


Ingredients:

1 Chinese Eggplant
1 red bell pepper
2 cups mixed whole grains, such as brown rice, quinoa, farro, etc.
1 cup tomato sauce (pureed tomatoes, not marinara)
2 tsp. smoked paprika
1 tbsp. sherry vinegar
1 tsp. salt
1/8 tsp. cayenne pepper (optional)
2 cups chickpeas (optional)
1 cup fresh breadcrumbs
2 oz. freshly grated Parmesan cheese
2 tbsp. fresh parsley, chopped (optional)


Directions:

1. Preheat the oven to 350° and grease a large, shallow baking dish. Mix together the grains, tomato sauce, paprika, vinegar, salt and cayenne pepper. Set aside.

2. Halve the eggplant and pepper and scoop the seeds out of each. Place them in the baking dish, cut side face-up.

3. Spoon the grain filling evenly into the eggplant and pepper halves. Sprinkle the top evenly with the greadcrumbs and Parmesan cheese.

4. Bake for 30 – 35 minutes, or until the eggplant is tender. If your cheese isn’t browned, turn the broiler on for just a minute, pulling the dish out as soon as it’s browned.

5. Sprinkle with parsley (optional).

Makes 4 entree-sized potions when paired with a salad.