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Ingredients
US|METRIC
4 SERVINGS
- 6 red bell peppers
- 3 Tbsp. olive oil (plus more for brushing)
- 1 red onion (chopped)
- 2 yukon gold potatoes (peeled and cut into 1/4-inch cubes)
- 1 eggplant (cut into 1/2-inch cubes)
- 2 jalapeños (seeds and ribs removed, roughly chopped)
- 1 cup tomato sauce
- 1 Tbsp. fresh oregano (or marjoram, chopped)
- 1 large egg
- 2 Tbsp. ricotta cheese
- 1/2 cup Parmesan cheese (grated)
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Reviews(2)
Kelly Burgett 7 years ago
There is no temperature or cook time mentioned in the recipe. I'm not a newbie at cooking, but I'm not confident enough to just make up my own. Based on Carissa B.'s review, I followed what she did and (not shockingly) had the same results of not enough cook time for the outer shell. Also, the veggies weren't really cooked, so maybe a bit more liquid to produce some steam during the cooking process? Either way, my picky toddler ate the entire thing so I can't count this as a total loss.
Carissa B 7 years ago
The stuffing was good, but could have used a bit more cheese and sauce. There's no oven temp in the recipe, so I tried 30 minutes at 400°, which was not long enough for the peppers to fully soften on the bottom. The tops were browned, but I would recommend at least 40 minutes, and maybe taking the "lids" off toward the end to allow the bottoms to cook fully.