Stuffed Red Peppers

I love making roasted red pepper salad as an appetizer to put on my Challah on Friday night. I love the sweetness and the creamy texture that red peppers produce as compared to green bell peppers.

This week I decided to promote the red peppers to the main course, and stuff them (after I had seen pre-made stuffed GREEN peppers for sale at the local deli).

Also, usually rice is used as part of the “stuffing” in this dish, but I decided to replace the rice with diced eggplant and make it more Keto friendly!!!

The results were amazing… and they were even better reheated as leftovers for Sunday brunch!

Galilee Green Stuffed Red Peppers (makes 4)

Ingredients

Fry Onions, Garlic and Eggplant at Medium Heat in GGOO

• 1 medium chopped and diced onion
• 6 chopped cloves of garlic
• 1/2 cup of chopped and diced eggplant
• 3 tbsp Galilee Green Olive Oil (GGOO)
• 1 small tin tomato paste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 pound ground beef

Directions

1. Chop and dice the onion, eggplant and garlic
2. Stir fry the vegetables  and spices in 3 tbsp of GGOO at medium heat
3. When the vegetables are soft  after about 10 minutes, stir in the tin of tomato paste and add about a 1/2 tin of water if it is too thick.
4. Crumble the ground beef into the pan and stir and fry for another 10 minutes.
5. Slice off and save the tops of four red peppers and hollow them out.
6. Fill each pepper with the mixture and cover with the original top and then drizzle them with GGOO.
7. I cooked these beauties at 400 degrees Fahrenheit for 20 minutes in the Air Fryer. In the oven they should take about 1hr at 400.

Enjoy!