Eggplant and Portabella Stuffed Peppers

[vegelady]

     Ingredients:


     2 large red bell peppers, cleaned, halved
     1 eggplant, diced into cubes
     1 package baby portabellas, sliced
     several sprigs basil, chopped into shreds
     1/4 cup sun dried tomatoes, julienne cut
     2 tablespoon olive oil
     1 teaspoon oregano, dried
     1/2 teaspoon fennel, dried
     2 teaspoon red pepper flakes
     1 teaspoon sea / kosher Salt
     4 slices vegan mozzarella



     Directions:


     Mix diced eggplant, portabellas, basil, sun-dried tomatoes, olive oil, spices and salt in a medium bowl.
     
     Make sure to evenly coat all vegetables with the olive oil.

     Preheat oven to 375 degrees F.  Spray glass baking dish or cookie sheet with non-stick cooking spray.

     Stuff vegetable mixture (generously) into pepper halves.  Place in oven and bake for about 40-45 mins or until light brown on top.

     Top with vegan cheese, place back in the over for about 5 minutes or until cheese is melted.

     
     Serves: 4

     Preparation time: 30 minutes