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#Stuffed Peppers

Ingredients

• 1 medium Eggplant diced into 1/2 inch cubes
• 1/2 lb. Fresh ground Chorizo or It. Sausage
• 1 small leek. White and light green only
• 1 celery stalk. Diced
• 1 cup cooked rice
• 3 large peppers. Green or red
• 2 Tbsp olive oil
• Salt to taste

Directions

Preheat oven to 375*

Place eggplant in a colander in layers sprinkling with course salt between layers. Place a plate on top, weight it down and let stand for at least 1 hour.

Slice the top off the peppers and remove the inside seeds and ribs. Blanch in boiling water. For 2-3 minutes. Place peppers in ice water.

Fry up the chorizo until just done and crumled. Remove and discard the grease.

Sauté the sliced leaks and celery on low heat until done. Salt

Rinse and dry the eggplant. Fry in olive oil until tender.

Add the eggplnt, chorizo, and rice to the leaks and celery. Stir on low heat to combine flavors. Remove from heat and let cool for a few minutes.

Spoon the mixture into the peppers. Don't overpack them.

Roast for 20 to 30 minute until hot inside and peppers are soft.

Serve with fresh vegetables with a lemon or vinegar dressing to cut the fat.