Summer vegetables can be so plentiful and beautiful. These stuffed bell  peppers are a great way to use the excess eggplant we always get from our one plant. And if you aren’t a bell pepper lover, no worries, the taste is hidden by the variety of other fabulous flavors here.

Eggplant Stuffed Bell Pepper Boats

¾-1 cup cooked brown rice
4 bell peppers (red, yellow, or green)
1 medium onion, diced
2 garlic cloves, minced
1 lb grass fed ground beef
1 eggplant
1 Tbsp cooking fat, coconut oil, rendered lard, or butter
1 tsp Italian seasoning
1 teaspoon sea salt or Himalayan salt
Freshly ground black peppercorns
Pinch cayenne pepper

  1. If you haven’t already made the rice, prepare the rice following the package instructions.
  2. Cut the tops off of the bell peppers. Remove and discard the stem and seeds.
  3. Bring a pot of water to a boil and, then place bell peppers cut side up and allow to boil for 6-8 minutes and then remove from the water. Cut them into 4 pieces, or “boats.”
  4. While the bell peppers are boiling, place the cooking fat in a skillet, then add the onion and garlic. Allow them to cook until the onion is translucent and they are aromatic.
  5. Add the ground beef, Italian seasoning, black and cayenne pepper.
  6. While cooking, peel and dice the eggplant into dice-sized pieces and then add it to the ground beef mixture.
  7. When the ground beef and eggplant are cooked, stir in the rice.
  8. In a glass dish, place the bell pepper boats cut size up. Gently fill the boats with the ground beef, mixture.
  9. Sprinkle the tops generously with paprika.
  10. Place on middle rack and cook for 20-30 minutes and then serve warm.