This week's Meatless Monday meal was wonderful stuffed peppers. Red and yellow pepper halves were stuffed with a mixture of sauteed diced eggplant, onion, tomatoes, and garlic. Once this mixture was sauteed, sliced kalamata olives, pine nuts, mint, basil, black pepper and salt were added off heat. The hot vegetable mixture was spooned into the pepper halves and baked for 20 minutes.
Once baked, the peppers got a sprinkling of toasted breadcrumbs and feta cheese.
Gerry and I agree:
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