Tuscan Stuffed Bell Peppers

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 red sweet bell peppers or 6 yellow sweet bell peppers, about 6 oz each
• 1 large eggplant (1-1/2 pounds)
• 2 teaspoons salt
• 1 medium fennel bulb, chopped about (1 cup)
• 3 tablespoons extra virgin olive oil
• 8 garlic cloves, minced
• 3/4 cup black olives or 3/4 cup green olives, pitted and quartered
• 1/2 cup snipped fresh cut flat-leaf italian parsley
• 1/3 cup dried capers, rinsed
• 1/4 cup snipped fresh sage
• 2 tablespoons of fresh grated parmesan cheese

Recipe

• 1 slice the tops off of each of the bell peppers and remove the seeds. place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. turn to brown all sides. after they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin.
• 2 meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. wipe off excess salt and cut eggplant into 1/2 inch cubes. preheat oven to 375°f.
• 3 in a skillet sauté the fennel in olive oil for 4 minutes. add the eggplant and garlic and sauté 7 to 8 minutes more. remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper.
• 4 divide filling among peppers. arrange peppers in baking dish and sprinkle with cheese. bake in preheated oven uncovered for 20 to 25 minutes or until heated through.