Recipe - Vegetable Stuffed Mushrooms

6 md Sweet green peppers
1 Clove garlic; crushed
1 (up to)
2 md Tomatoes; chopped
1 lg Eggplant; peeled, cubed
1/3 cup Oil
1 cup Dry bread crumbs
Salt to taste
One fourth cup Grated Parmesan cheese
2 tablespoon Parsley; chopped

Cut off top of each pepper; remove seeds. Cook about 5 minutes in enough
boiling water to cover; drain. Saute garlic, tomatoes and eggplant in oil
until tender. Combine eggplant mixture, breadcrumbs, salt, cheese and
parsley. Mix well. Stuff peppers with mixture. Place in a baking dish and
bake at 350 for 30 minutes.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.