Emeril's Stuffed Peppers

By Kbird

Ingredients

• 1 Tbs. plus 1/2 tsp. salt
• 10 large green bell peppers
• 1/4 c. vegetable oil
• 1 2/3 c. chopped yellow onions
• 2/3 c. chopped celery
• 1 Tbs. minced garlic
• 2 lbs. ground beef
• 3 large eggplants, peeled and cut in 1/2"cubes
• 1 1/2 tsp. Emeril's Original Essence
• 1/2 tsp. cayenne pepper
• 1 c. plus 2 Tbs. bread crumbs
• 1/4 c. freshly grated Parmesan

Details

Servings 10

Preparation

Step 1

Slice the tops off the peppers, removing seeds and ribs. Blanch in boiling water seasoned with a little salt, until crisp-tender, about 3 minutes. Remove from water and cool.

Chop the pepper tops (around 1 1/3 c.). Heat oil in pot. Add the chopped tops, onions, and celery and cook until the vegetables are soft, about 5 minutes. Add garlic and cook for 1 minute. Add ground beef and cook, stirring, until beef is browned. Add the eggplant and season with the remaining 1 Tbsl. salt, Essence, and cayenne. Cook, stirring occasionally, until the eggplant is very soft, about 30 minutes. Keep filling moist, adding water if needed. Remove from heat and add 2 c. bread crumbs and let cool for about 10 minutes.

Fill peppers with stuffing and place in baking dish. Combine the remaining bread crumbs with the Parmesan and top the peppers. Add enough water to just cover the bottom of the casserole.

Bake peppers, uncovered, for about 30 minutes, until just heated.