Eggplant Stuffed Bell Peppers

This recipe was in the Southern Lady magazine Jan/Feb 2006. I used red peppers but you can use either color. I made a few adjustments which I thought made it much easier to prepare. My husband loved it and so did I. Presentation is important, but taste is what matters the most. Try it...you'll like it!!

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

•  boiling water
• 4  bell peppers, I used red, cut in half lengthwise, deseeded and pith removed
• 4  tablespoons  oil
• 2  large eggplants, peeled and cut into bite size pieces
• 3  garlic cloves, minced
• 1  cup  Italian seasoned breadcrumbs
• 1⁄2 cup fresh basil, finely chopped
• 2  ounces parmesan cheese, grated
•  pepper
• 1⁄2 cup fresh parsley, minced
• 8  ounces  goat cheese
• 1⁄2 cup pine nuts, toasted
•  marinara sauce

Directions

1. Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
2. Pour oil in large skillet, stir in eggplant and garlic
3. Cook until eggplant is soft, approximately 20 minutes.
4. Remove from heat.
5. Preheat oven to 350.
6. Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
7. Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
8. Fill softened peppers with filling.
9. Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
10. Bake in oven covered for about 45 minutes.
11. Remove from oven.
12. Cover each pepper with marinara sauce.
13. Return to oven for another 10 minutes.