Stuffed Peppers w/Eggplant & Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Banana Peppers, 8 large (5" long) Pork or Turkey Breakfast Sausage, 6 links2 eggplants, peeled 1 Onion, raw, mediumGarlic, 3 clovesCelery, raw, 1 cup, diced Spaghetti/Marinara Sauce, 2 cup Red Ripe Tomatoes, 1 cup, chopped or sliced Cheddar Cheese, 3 slices
Blanch the peppers in boiling water for 5-7 minutes. Remove and place in ice water. Then scorch the skins on a hot griddle so most of the skin blisters off.
Filling: saute sausage (remove from casing) with cubed eggplant, garlic, celery, and onion. Drain excess fat. Stuff peppers.
Place peppers in a baking dish. Cover with tomato sauce and chopped tomatoes. Sprinkle cheese on top and bake until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user CREATIVELIZA.
Filling: saute sausage (remove from casing) with cubed eggplant, garlic, celery, and onion. Drain excess fat. Stuff peppers.
Place peppers in a baking dish. Cover with tomato sauce and chopped tomatoes. Sprinkle cheese on top and bake until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user CREATIVELIZA.
Nutritional Info Amount Per Serving
- Calories: 178.5
- Total Fat: 8.5 g
- Cholesterol: 19.3 mg
- Sodium: 478.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 7.2 g
- Protein: 8.4 g
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