Baja Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb) Green, Yellow, Red Bell Peppers mixed, chopped, 1 cup Onions, raw, 0.25 cup, choppedMushrooms, fresh, chopped, 0.5 cupGreen chilies, chopped, 1 tbsp + 1 tspDaisy Light Sour Cream, 2 tbspKraft Mexican Style 4 Cheese Blend (2% Milk), 6 tbspExtra Light Olive Oil, 2 tbsp (for sauteing)McCormick Fajita Seasoning (to taste)
Preheat oven to 400 and lightly oil a cookie sheet.
Cut stem off eggplant and cut vertically in half.
Scoop out inside of eggplant leaving 1/2" shell set aside on cookie sheet.
Chop cut insides of eggplant and saute lightly with olive oil, add onions, peppers, chilies, mushrooms and seasoning to mix and saute until only slightly cooked.
Remove from heat and mix in bowl with sour cream until evenly mixed.
Return mixture to eggplant shells and top evenly with shredded cheese.
Cook for 20-25 minutes until shell is soft and mixture is bubbly.
I usually cut each half in half to make 4 servings as a side dish but each half could be eaten by itself as a main course.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGNRN.
Cut stem off eggplant and cut vertically in half.
Scoop out inside of eggplant leaving 1/2" shell set aside on cookie sheet.
Chop cut insides of eggplant and saute lightly with olive oil, add onions, peppers, chilies, mushrooms and seasoning to mix and saute until only slightly cooked.
Remove from heat and mix in bowl with sour cream until evenly mixed.
Return mixture to eggplant shells and top evenly with shredded cheese.
Cook for 20-25 minutes until shell is soft and mixture is bubbly.
I usually cut each half in half to make 4 servings as a side dish but each half could be eaten by itself as a main course.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGNRN.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 6.4 g
- Cholesterol: 8.2 mg
- Sodium: 138.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.2 g
- Protein: 5.3 g
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