Sicilian Stuffed Peppers

  DINNER/VEGETARIAN/REGULAR/GFCF

Sicilian Stuffed Peppers

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  Serves  4

  
  

  Ingredients

  
  
• 4 Bell Peppers, any color
• 1 lb. eggplant
• 1/2 cup olive oil
• 4 Tab Tomato and Basil sauce (see below)
• 16 green olives, sliced or chopped
• 1 Tab. capers
• 1 Tab. oregano
• salt
• pepper

Tomato and Basil Sauce

2 Tab olive oil

2 cloves garlic, minced

1 lb. plum tomatoes, peeled and chopped (can use canned)

handful basil leaves, coarsely chopped

Cooking Instructions

1. Cook bell peppers to soften.
2. Make Tomato and Basil sauce by combining the ingredients and cook until softened. If using canned tomatoes, can just combine.
3. Cut eggplant into cubes. Cook in 1/4 cup olive oil until golden. Add tomato and basil sauce, capers, oregano and simmer 3 minutes. Season with salt and pepper.
4. Stuff peppers and place in well oiled dish.
5. Drizzle the remaining olive oil over the top. Bake in preheated 350F oven for 1 hour.