Vegetarian

Baja Stuffed Eggplant is for Dinner.

Baja Stuffed Eggplant takes 30 minutes to prepare.

Baja Stuffed Eggplant takes 25 minutes to cook.

Baja Stuffed Eggplant makes 4 servings.

The ingredients for Baja Stuffed Eggplant are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
Green, Yellow, Red Bell Peppers mixed, chopped, 1 cup
Onions, raw, 0.25 cup, chopped
Mushrooms, fresh, chopped, 0.5 cup
Green chilies, chopped, 1 tbsp + 1 tsp
Daisy Light Sour Cream, 2 tbsp
Kraft Mexican Style 4 Cheese Blend (2% Milk), 6 tbsp
Extra Light Olive Oil, 2 tbsp (for sauteing)
McCormick Fajita Seasoning (to taste)

Here is how you make Baja Stuffed Eggplant:

Preheat oven to 400 and lightly oil a cookie sheet.Cut stem off eggplant and cut vertically in half.Scoop out inside of eggplant leaving 1/2" shell set aside on cookie sheet.Chop cut insides of eggplant and saute lightly with olive oil, add onions, peppers, chilies, mushrooms and seasoning to mix and saute until only slightly cooked.Remove from heat and mix in bowl with sour cream until evenly mixed.Return mixture to eggplant shells and top evenly with shredded cheese.Cook for 20-25 minutes until shell is soft and mixture is bubbly.I usually cut each half in half to make 4 servings as a side dish but each half could be eaten by itself as a main course.Number of Servings: 4Recipe submitted by SparkPeople user VEGNRN.

The nutritional information for Baja Stuffed Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 123.0

• Total Fat: 6.4 g
• Cholesterol: 8.2 mg
• Sodium: 138.0 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 4.2 g
• Protein: 5.3 g

Baja Stuffed Eggplant is Mexican cuisine.

The dietary needs meet for Baja Stuffed Eggplant is Vegetarian