Zone Meal of the Week

Roasted Leg of Lamb and Eggplant Stuffed Bell Peppers

Herb Crusted Leg of Lamb
Follow this recipe, but add 3 cloves of minced garlic to the herb crust if you LOVE garlic.

Eggplant Stuffed Bell Peppers

You will need:
2 Red Bell Peppers
1/2 yellow onion
1 egg plant chopped into small cubes
2 small zucchini
1/4 cup fresh chopped Italian parsley
salt
pepper
2 or 3 cloves of garlic
5 TBLS olive oil
2 TBLS bread crumbs
1/2 cup shredded Provolone or mozzarella cheese plus 1/4 cup

Saute the eggplant cubes in 3 tablespoons of olive oil until golden brown.  Add a little more oil to the pan and saute the onion and garlic for a few minutes.  Add the zucchini and cook until tender.  In a large bowl, mix the bread crumbs, a dash of salt (to taste) and a teaspoon of pepper, parsley and cheese.  Add the eggplant and zucchini mixture to the bowl.  Cut the tops of the peppers off and hollow them out.  Place the peppers in a baking dish or cake pan.  Fill with the mixture and top with cheese.  Drizzle a little more olive oil over the top, cover the baking dish or cake pan with foil  and bake at 400 degrees for 15 minutes or until the peppers are tender.

The meal shown above is a 4 block meal.  3 oz of lamb and about one block of cheese protein in the peppers.