Baked Stuffed Eggplant With Cheese

• 3 eggplants
• 2 cups cooked rice
• 1 pound lean beef (97% lean)
• 1 onion chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 can diced tomatoes
• 1 rounded TBSP dried oregano
• 1 rounded TBSP dried basil
• 2 TBSP minced garlic
• 1/2 cup wine (red or white, both work well)
• 4-6 oz shredded cheese (cheddar or pepper jack)
• olive oil or butter spray
• salt and pepper to taste

1. Heat oven to 385 degrees. Wash and dry eggplants, cut in half lengthwise, and lay in a large baking dish. Brush with olive oil/spray with butter spray and sprinkle with garlic powder and salt. Bake uncovered for 45 minutes.
2. While eggplant is baking, brown beef with onions, peppers, minced garlic. Have the cooked rice in a large mixing bowl and add the cooked beef, can of tomatoes, wine, oregano, basil, salt and pepper. Set aside.
3. When eggplants are done, take them out to cool a little, then, leaving about an inch space on each end (to hold the stuffing) scoop out the 'meat' and add to the beef-rice mix. You may need to chop the eggplant up a little in the bowl--be careful not to scrape or tear the bottom of the eggplant as you remove the 'meat'. Mix the stuffing well --eggplant can tend to be a little sweeter than you think, so this is a good point to add a pinch more salt.
4. Stuff the eggplant halves and continue to bake uncovered for 20 minutes. Add cheese and let it melt for about 10 minutes on top before serving. I usually have steamed vegies and a salad, with a good focaccia or Italian bread to complete the meal!

eggplants, rice, lean beef, onion, green bell pepper, red bell pepper, tomatoes, oregano, basil, garlic, wine, shredded cheese, olive oil, salt

Taken from food52.com/recipes/34366-baked-stuffed-eggplant-with-cheese (may not work)