Eggplant Stuffed Bell Peppers

• boiling water
• 4 bell peppers, I used red, cut in half lengthwise, deseeded and pith removed
• 4 tablespoons oil
• 2 large eggplants, peeled and cut into bite size pieces
• 3 garlic cloves, minced
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup fresh basil, finely chopped
• 2 ounces parmesan cheese, grated
• pepper
• 1/2 cup fresh parsley, minced
• 8 ounces goat cheese
• 1/2 cup pine nuts, toasted
• marinara sauce

1. Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
2. Pour oil in large skillet, stir in eggplant and garlic
3. Cook until eggplant is soft, approximately 20 minutes.
4. Remove from heat.
5. Preheat oven to 350.
6. Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
7. Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
8. Fill softened peppers with filling.
9. Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
10. Bake in oven covered for about 45 minutes.
11. Remove from oven.
12. Cover each pepper with marinara sauce.
13. Return to oven for another 10 minutes.

boiling water, bell peppers, oil, eggplants, garlic, italian seasoned breadcrumbs, fresh basil, parmesan cheese, pepper, fresh parsley, goat cheese, pine nuts, marinara sauce

Taken from www.food.com/recipe/eggplant-stuffed-bell-peppers-249399 (may not work)