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Italian Stuffed Eggplants

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Ingredients
  Eggplants 2 Medium
  Lean ground beef 1 Pound
  Onion 1 Small, chopped
  Red pepper 1 Small, seeded and chopped
  Tomato 1 Large, chopped
  Savory seasonings cook blend 1 Teaspoon
  Sliced black olives 1⁄4 Cup (4 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Shredded mozzarella cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°.
Place eggplant in shallow casserole dish; pierce with tines of fork.
Bake 1 hour or until tender.
Remove from oven; cut in half and scoop out seeds.
Meanwhile, prepare filling.
Brown beef in medium frying pan over medium high heat.
Add vegetables; saute just until tender.
Stir in Cook Blend, olives and tomato sauce.
Stuff eggplants; top with cheeses.
Bake 30 to 45 minutes or until center is hot and bubbly.
Cut eggplants in half to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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