HARVEST-TIME STUFFED VEGETABLES1 cup regular long-grain rice, uncooked
1 3/4 pounds ground beef
1 large onion, diced
1 medium eggplant (about 1 pound)
2 tablespoons salad oil
4 small green peppers
4 medium tomatoes
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon oregano leaves
1/4 teaspoon ground red pepper
1 (32 ounce) jar spaghetti sauce, divided use
2 cups water
1/2 of an 8 ounce package mozzarella cheese, shredded (for serving)
Prepare rice as label directs.
Meanwhile, in 12-inch skillet over high heat, cook ground beef and onion until all pan juices evaporate and meat is well browned, stirring occasionally. Remove meat mixture to large bowl; set aside.
Cut eggplant lengthwise in half. With spoon, scoop out eggplant pulp from both halves, leaving a 1/4- inch-thick shell; set shells aside and chop pulp.
In same skillet over medium-high heat, in hot oil, cook chopped eggplant until lightly browned and tender, stirring occasionally. Remove eggplant to bowl with meat; set aside.
Cut off top of each green pepper; discard seeds; set aside.
Cut a thin slice from stem end of each tomato; scoop out pulp, leaving a 1/4-inch-thick shell; set aside tomato shells and dice pulp.
Into meat mixture in bowl, stir sugar, salt, oregano, ground red pepper, diced tomato pulp, cooked rice, and 2 cups spaghetti sauce.
Preheat oven to 375 degrees F.
In large open roasting pan (about 17 1/4 by 11 1/2-inches), combine 2 cups water and remaining spaghetti sauce. Fill each vegetable shell with some ground-beef mixture. If any meat mixture remains after filling vegetable shells, sprinkle the leftover into the spaghetti sauce mixture in roasting pan. Arrange stuffed vegetables in roasting pan.
Cover pan with foil; bake 50 to 60 minutes until vegetable shells are tender, basting frequently with sauce in roasting pan.
TO SERVE:Sprinkle tops of stuffed vegetables with shredded cheese.
Makes 8 main-dish servings
From: Recipelink.com
Source: Magazine recipe clipping:
Good Housekeeping magazine, August 1982