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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina Ingredients:
2 pounds ground turkey or beef |
1 medium eggplant, cubed |
2 medium zucchini, cubed |
1 medium onion, chopped |
1 medium sweet yellow pepper |
3 garlic cloves, minced |
1 can (28 ounces) stewed tomatoes |
1 cup cooked rice |
1 cup (4 ounces) shredded cheddar cheese, divided |
1/2 cup beef broth |
1/2 teaspoon each oregano, savory and thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup of cheese, broth and seasonings; mix well.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.
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