Stuffed Eggplant Veggie w/Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 13.7 g
  • Cholesterol: 25.0 mg
  • Sodium: 460.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Stuffed Eggplant Veggie w/Cheese calories by ingredient
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Cooked Veggie Mix Stuffed Inside Eggplant with Cheese on Top! Cooked Veggie Mix Stuffed Inside Eggplant with Cheese on Top!
Number of Servings: 4


    1 Large Eggplant, cut in half, with inside scooped out
    1 green pepper, chopped
    1 yellow pepper, chopped,
    1 red pepper, chopped
    1 cup chopped mushrooms
    1 Can Rotel
    1/2 cup shredded Mexican cheese
    1.5 TBSP olive oil


Makes 4 servings.

Preheat oven to 350 degrees.

1. Cut eggplant in half. Scoop out inside with a spoon and place in a bowl.
2. Take the empty eggplant halves and place in a baking dish - Make sure they are positioned to sit upright. Set aside.
3. Chop peppers and mushrooms and add to bowl with the eggplant.
4. Heat olive oil in a skillet and cook the eggplant, peppers and mushroom mix with the garlic.
5. When veggies are softened, scoop back into the empty eggplant halves.
6. Top with cheese (1/4 cup on each half)
7. Cook until cheese melts!

Number of Servings: 4

Recipe submitted by SparkPeople user JENGI143.

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