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Italian Stuffed Peppers with Potatoes
March 20, 2022

Hello Friends,

Today we made Italian stuffed peppers with potatoes, which were absolutely amazing. The savory combination of eggplant Italian spices, with carrots, celery, and one of our favorite balsamic dressings was just the right combination for this dish.

You will absolutely enjoy!

Ingredients

– 4 bell peppers of your choice (yellow, red, orange, etc), cut in half long way, seeds removed
– 6 carrots (2 1/2 cups), diced
– 10 to 12 stalks of celery (2 1/2 cups), diced
– 2 large sweet onions (2 1/2 cups), diced
– 1/2 to 3/4 cup fresh Italian parsley, chopped
– 1 whole bulb garlic (or garlic to taste), diced (about 1/2 cup)
– 1/4 cup Tomato Basil balsamic or red wine (you can find the balsamic at – olivengrape.com)
– 1 1/2 tsp garlic powder
– 1 1/2 tsp onion powder
– 1 tsp dry Italian seasoning
– Black pepper to taste
– 1 (15 oz) can diced tomatoes, or 1 1/2 cups fresh chopped tomatoes
– 1 (28 oz) can tomato puree
– 3 medium potatoes, sliced into 1/4 inch circles (season with garlic and onion powder, and Italian seasoning)

Ingredientd for Marinated Eggplant “meat”
– 1 medium eggplant, diced
– 1 tsp green salt (optional) – you can find this at – trygreensalt.com
– 1 1/2 tsp garlic powder
– 1 1/2 tsp onion powder
– 1/4 cup prepared diced garlic
– 1/4 cup tamari
– 1/4 cup black truffle balsamic (or mushroom powder)
– 1/2 cup veggie broth

Instructions

Directions
1) In a large ziplock bag marinade diced eggplant in all ingredients listed under “Marinated Eggplant”. Marinade overnight or at least 4 hours. You can sub mushrooms or other “meaty” veggies for eggplant if desired
2) Saute carrots, onion, and celery until soft
3) Season with fresh black pepper, garlic and onion powder, and Italian seasoning
4) Once veggies are soft, and all the liquid has evaporated, add the canned diced tomatoes (or fresh diced tomato), Marinated Eggplant, and balsamic or wine. Let cook until all liquid has cooked into the veggies
5) Add fresh garlic and sauté for 2 minutes
6) Add fresh Italian parsley, toss, remove from heat and allow to cool for 10 minutes (so you can handle without getting burned)
7) While the stuffing mixture is cooling, slice potatoes, season, and place in the bottom of your casserole dish
8) Pour tomato puree over potatoes
9) Stuff pepper halves with filling (heaping), place ontop the tomato puree
10) cover with parchment paper and then tightly with foil
11) Bake at – 425 degrees for 40 to 45 minutes, covered. Remove cover and bake uncovered for 10 to 15 minutes more. Allow to cool 15 minutes.
12)Enjoy!

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