about 5 green or red bell peppers, in halves
1 large eggplant
3 eggs
1/4 cup Italian style bread crumbs
1/2 lb. Parmesan or Romano cheese
1 tbsp. extra virgin olive oil
pinch each basil and oregano
1/4 tsp. garlic powder
salt and pepper, to taste
paprika
butter

Remove peel from eggplant and cut into 2 inch chunks; cover with water and cook until tender. Drain well and let dry for 10 minutes.

Grind cheese in food processor (if not already grated) and add eggplant to puree. Add remaining ingredients (except peppers).

Slice peppers in halves and stuff with eggplant mixture. Rub outside of peppers with a little olive oil.

Sprinkle filling with buttered bread crumbs and sprinkle lightly with a little paprika.

Bake for 1 hour in a preheated 375°F oven.

Submitted by: CM