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| Stuffed Peppers and Eggplant |
Peppers and eggplant are plentiful this time of the year so I decided to take advantage and create our family dinner using healthy, tasty ingredients. It takes time to chop everything, but if you plan in advance and have everything ready in front of you, it's quite easy to make. The French term for this is mise en place. Translated is "to put in place" and have all ingredients prepared and ready to go before you begin cooking. So many times in the past, I would just jump right into a recipe without the initial prep and would often find I was missing something or needed to add an ingredient quickly and it wasn't ready. This step does make cooking more enjoyable.
This recipe also makes a double batch so you can be happy the next day as well.
Ingredients:
2 medium or 3 small eggplant
3 large peppers
3 tablespoons olive oil. Add more as needed
1 onion chopped
2 cloves garlic minced
1 green pepper chopped
4 ounces mushrooms chopped
16 ounces ground turkey
salt and pepper to taste
1 cup barley
2 14.5 ounce cans diced tomatoes
2 cups water
8 ounces fresh spinach
1/4 cup freshly grated romano cheese
Directions:
Cut peppers and eggplant lengthwise. Clean peppers and remove the middle of the eggplant leaving a half inch all around.
Chop the removed eggplant into small pieces
Heat olive oil and add the onion, garlic, pepper, mushroom and sauté for 5 minutes.
Add the eggplant and ground turkey along with the salt and pepper.
Add the barley, tomatoes, water and simmer for at least 30 minutes until barley is cooked and water evaporated.
While that is cooking, brush olive oil on outside of peppers and eggplant and broil for 12 minutes turning once.
Add spinach until wilted along with the grated cheese.
Fill peppers and eggplant and serve! The good news is you will have plenty of leftovers to enjoy the next day. I can't wait for lunch.
Have a great day everyone and really take the time to enjoy your family. It's the only one you have...
Fino a quel momento,
Linda
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