Stuffed Eggplant, Peppers, Potatoes, Zucchini and more

Fall is such a beautiful season, with all of the vivid colors, snuggly sweaters and the smell of delicious foods.

The view from my window is just gorgeous on the first day of November and it reminds me of stuffed veggies.  There are so many choices to choose from such as potatoes, tomatoes, zucchini, squash, eggplant, and peppers.

For zucchini, squash and eggplant, choose something thin as shown below.  Cut the top off, but save the pieces for later use.

For potatoes, peel and cut one end off of the potato, saving the piece.
For peppers and tomatoes, cut the top open and scoop out the seeds.  Again, save the end piece.

Next, use a vegetable corer to scoop out the insides of the potato, zucchini, squash or eggplant.

In a dish, mix rice, salt, pepper, 7 spice, and a very small amount of olive oil.  After mixing well, add ground beef and mix well.   

Stuff the vegetables a little more than half full with the mix.  Do not fill all the way so the rice has room to expand.

Stand the vegetables upright in a large pot and add about 3 cups of water.  Then add tomato sauce, spaghetti sauce or marinara sauce until the vegetables are covered and simmer until done.

This dish is filling, healthy and delicious.  Enjoy!

If you try it, leave me a comment to let me know what you thought.