Ingredients:
Mix the colours of the peppers for a nice presentation.
6 peppers (chop the bit of pepper off the cut tops)
1 onion
2 cloves of garlic
2 tsp of olive oil
4 fresh tomatoes
1/2 lb of lean ground beef
1/3 cup grated parmesan cheese
1 tsp minced fresh basil
1 tsp minced fresh flat leaf parsley
1 small eggplant (peeled)
1 cup of cooked rice
1 cup of tomato sauce
Procedure:
1. Cut the tops off the peppers and remove the middle and seeds (leaving a hollow shell).
2. Chop parts of the pepper tops into small pieces.
3. Chop the onions, tomatoes and eggplant.
4. In a fry pan add oil and saute onions, chopped pepper tops, garlic, eggplant for 5 minutes.
5. Add tomatoes and cook for 15 minutes.
6. Cook beef in a separate pan, drain fat and add to tomato mixture. Add basil & parsley.
7. Mix rice and parmesan cheese with beef mixture. Stuff peppers with mixture.
8. Preheat oven to 350°F
9. Place stuffed peppers in a baking dish.
10. Pour tomato sauce over the peppers and add enough water so that the liquid comes about
1/3 up the sides of the peppers.
11. Cover & cook for 1 hour. Baste occasionally with the juices.
Recipe Author: Chef Joe Aiello
Restaurant: Moustache Joe's, 109 Pitt Street, Cornwall, Ontario, Canada
Source: http://www.choosecornwall.ca/uploads/File/recipe-PDFs/recipe-JoeAiello-Peppers.pdf