Bolognese Stuffed Peppers

Super delicious recipe from FIRST for Women magazine!  Simple, delicious and full of great veggies.

Preheat oven 400 degrees

1/4 cup olive oil

1/2 eggplant thinly sliced

1/2 yellow squash thinly sliced

1/2 lb. ground beef

2 cups marinara sauce (Rao’s is the best!)

1 cup shredded mozzarella (love the Kraft mozzarella + philly cream cheese blend)

4 red bell peppers

1/2 cup feta cheese

Heat oil in pan over medium heat. Add eggplant, squash; cook until the veggies are slightly browned and softened, about 10 minutes. Remove from pan and set aside. Place beef in pan, cook 10 minutes. Add marinara. Season with salt and pepper, I added in some torn fresh basil leaves. Remove from heat. Stir in eggplant, squash and mozzarella. Slice top of peppers, remove seeds and ribs. Spoon filling into each pepper and top with crumbled feta cheese. Cover and and bake for 30 minutes, remove lid and bake an additional 10 minutes.



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