Mexican

Stuffed Eggplant Veggie w/Cheese is for Lunch.

Stuffed Eggplant Veggie w/Cheese takes 10 minutes to prepare.

Stuffed Eggplant Veggie w/Cheese takes 15 minutes to cook.

Stuffed Eggplant Veggie w/Cheese makes 4 servings.

The ingredients for Stuffed Eggplant Veggie w/Cheese are:

1 Large Eggplant, cut in half, with inside scooped out
1 green pepper, chopped
1 yellow pepper, chopped,
1 red pepper, chopped
1 cup chopped mushrooms
1 Can Rotel
1/2 cup shredded Mexican cheese
1.5 TBSP olive oil

Here is how you make Stuffed Eggplant Veggie w/Cheese:

Makes 4 servings.Preheat oven to 350 degrees.1. Cut eggplant in half. Scoop out inside with a spoon and place in a bowl. 2. Take the empty eggplant halves and place in a baking dish - Make sure they are positioned to sit upright. Set aside.3. Chop peppers and mushrooms and add to bowl with the eggplant.4. Heat olive oil in a skillet and cook the eggplant, peppers and mushroom mix with the garlic.5. When veggies are softened, scoop back into the empty eggplant halves. 6. Top with cheese (1/4 cup on each half)7. Cook until cheese melts!ENJOY!Number of Servings: 4Recipe submitted by SparkPeople user JENGI143.

The nutritional information for Stuffed Eggplant Veggie w/Cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 214.1

• Total Fat: 13.7 g
• Cholesterol: 25.0 mg
• Sodium: 460.8 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 4.7 g
• Protein: 9.2 g

Stuffed Eggplant Veggie w/Cheese is Mexican cuisine.

The dietary needs meet for Stuffed Eggplant Veggie w/Cheese is Vegetarian