Hello everyone. I know. I’ve been missing in action for a while and I apologize. Life has been pretty hectic recently and I’m once again trying to get back to my blog which I truly missed. Later in my post, I will share about a collaborative effort cookbook that I’ve had the privilege to be a part of. I’m so excited.
Today I’m sharing a recipe with eggplant. Now eggplant is one of those vegetables that you either love or hate. I just happen to love eggplant as I’m sure many of you do. If you are a loss as to what else you can prepare with this awesome vegetable then you must try this eggplant and kidney beans stuffed red peppers.
Eggplant is a very good source of fiber, copper and vitamin B1. A serving of 1 cup is just 35 calories and is very low on the glycemic index scale. The added benefits of beans and peppers makes this a nutritious and satisfying meal.
So let’s start preparing our meal by filling a large pot with enough water to cover and blanch 8 peppers. Next bring the water to a boil and add peppers. Push the peppers down so that they fill with water. Blanch the peppers for 5 mins.
While the peppers are blanching prepare a large pot or baking dish with cold water and ice cubes. Promptly remove the peppers and add them to the prepared cold water bath.
In a large heated pan, add oil. Next add garlic and onion and saute until tender and fragrant.
Add eggplant and stir to combine with the garlic and onions.
Add kidney beans and stir to combine.
Add tomatoes and seasonings combine and saute for 1-2 mins.
Cover, reduce to medium heat and cook for 28 min or until eggplant is tender. While eggplant is cooking remove peppers from the cold water bath, drain and pat dry.
Remove from heat and prepare to stuff in red pepper shell. Season inside the pepper with a little salt or no salt organic seasoning.
Using a small spoon stuff the eggplant filling into the pepper. Continue until all peppers are stuffed.
Place in oven and bake at 375 for 20 mins.
Remove from oven and garnish with parsley or cover with the tops which makes them so pretty and attractive when serving. Enjoy!!!
- 8 large red peppers - washed and tops and seeds removed
- 2 medium Eggplants - washed and cubed
- 1 medium onion - chopped
- 2 cloves garlic - chopped
- 1½ cups cooked kidney beans or 1 can drained and rinsed
- 6 plum tomatoes- diced
- 2 tbsp avocado oil
- ½ tsp organic no salt seasoning
- ½ tsp paprika
- ½ tsp granulated garlic powder
- In a large pot fill with enough water to cover and blanch 7 peppers
- Bring water to a boil and add peppers. Push down so they fill with water
- Blanch peppers for 5 mins
- Promptly remove and add to prepared cold water bath
- While peppers are blanching prepare a large pot or baking dish with cold water and ice cubes.
- Once peppers are cooled, remove peppers from the cold water bath
- Drain and pat dry
- In a large heated pan, add oil. Next add garlic and onion and saute until tender and fragrant.
- Add eggplant and stir to combine with the garlic and onion
- Add kidney beans and stir to combine
- Add tomatoes and seasonings combine and saute for 1-2 mins
- Cover, reduce to medium heat and cook for 28 min or until eggplant is tender
- Remove from heat and prepare to stuff in red pepper shell
- Season inside the pepper with a little salt and no salt organic seasoning
- Using a small spoon stuff the eggplant filling into the pepper
- Continue until all peppers are stuffed
- Place in oven and bake at 375 for 20 mins
So, as promised here’s how I became a part of an amazing collaborative e-cookbook effort.
A few months ago. I was invited by Mollie over at Parsley and Pumpkins to participate in a collaborative cookbook effort with 47 amazing and popular food bloggers. I was so happy and excited, I immediately said yes!
A long story short, I sent in a few recipes that matched categories in the cookbook and they were accepted. Yeah!!!
The cookbook launched on October 19. Unfortunately, I was unable to be a part of the awesome meet and greet and the launch parties due to being out of the country. Like I said a hectic schedule 🙁
Now that I’m back, I want to share this awesome cookbook with you. I’ve checked it out and let me tell you, the recipes are absolutely awesome. The bloggers and the host Mollie are truly amazing people and talented food bloggers.
The cookbook features over 29 different veggies and 166 recipes from 48 (including myself) amazing food bloggers.
All is not lost, you can still hop on over and see what great dishes were presented at each event and have an opportunity to meet some of the other awesome bloggers that collaborated on this amazing cookbook.
I hope you get an opportunity to visit the parties and pick up your copy of the Casual Veggie Cookbook. It will certainly become your new resource to cooking with vegetables.