When your daughter is a food blogger, you not only get Fathers Day Brunch, you get Fathers Day Dinner! I told my Dad to let me know what he wanted for dinner. He finally decided on my Mexican Meatloaf (with a little persuasion from me, it is just so good!)
I decided to change it up with a couple new sides including these delicious Spicy Eggplant Stuffed Peppers.
Ingredients (makes 3 stuffed peppers)
- 1 tsp olive oil
- 1 large eggplant (peeled and cubed)
- 1/2 red onion (diced)
- 1 jalapeño (de-seeded and diced)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 bell peppers (color(s) of your preference)
- 1/4 cup queso fresco
- 1 tbsp fresh cilantro (chopped)
Start by heating the olive oil in a large skillet. Add the eggplant, onion and jalapeño and sauté 3-4 minutes.
Add the chili powder, cumin, salt and pepper and sauté an additional 2-3 minutes.
Evenly distribute the mixture into three bell peppers.
Place the peppers standing in an oven safe dish. Bake at 375° for 35-40 minutes.
Remove from the oven and top with the cheese.
Place back in the oven for an additional 5-10 minutes. Remove, top with the cilantro and serve.
A little close up of these colorful beauties!
These could be easily made for 2 or 20 and add a colorful and flavorful dish to any Mexican dinner or fiesta!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is Gluten-Free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.