Active Ashley's Kitchen

I love using fresh produce from the garden.  These peppers are packed with veggies and the pesto, cheese, and breadcrumbs make them a perfect vegetarian meal.

Ingredients:

Stuffed Peppers-

1 Japanese eggplant

1 bunch of Swiss chard leaves chopped

2-3 bell peppers stems, seeds, and gills removed

¼- ½  cup chopped sweet onion

Shredded mozzarella and parmesan cheese

1-2 tablespoons whole wheat panko breadcrumbs

Pesto:

½ cup fresh basil

½ cup toasted pistachios (or pine nuts)

2 tablespoons lemon juice

¼ cup shredded Parmesan

¼ cup extra virgin olive oil

Directions:

1. Preheat oven to 350 degrees.  Rub peppers with olive oil.  Line a baking sheet/dish with aluminum foil or spray with nonstick spray.  Roast peppers for 30 minutes until tender.
2. Meanwhile make the pesto- Add basil, toasted nuts, lemon juice, and Parmesan to a food processor.  Add olive oil or water until it reaches the desired consistency.  Transfer to an air-tight container and store in the refrigerator until needed.
3. Spray a nonstick pan with olive oil spray.  Sauté the eggplant on medium heat for 5 minutes stirring occasionally.  Add onions and cook for 2 minutes.  Add the Swiss chard and cook on low until it wilts.  Stir in 1-2 tablespoons of pesto.
4. Carefully stuff the peppers with the vegetable mixture.  Top with pesto and a sprinkle of shredded cheeses and breadcrumbs.
5. Bake 10 minutes to toast breadcrumbs and melt the cheese.
6. Serve with remaining pesto.
7. Enjoy!