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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Stuffed Peppers "Tre Colore"

1 pound 93 % Lean Hen House Ground Beef
2 Each Green, Yellow & Red Bell Peppers
26 Oz. Jasper's Marinara Sauce
1 Tabl. Olive Oil
1 teaspoon garlic
1/2 cup onion minced
2 cups eggplant cubed
1 cup croutons
Salt and red pepper flakes to taste

Preheat oven to 350 degrees F. In a skillet over medium heat, add olive oil and cook the beef and eggplant until evenly meat is browned and eggplant tender. Add garlic and onion and cook two more minutes. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. In a bowl, mix the browned beef and eggplant with 13 oz. of Jasper's Marinara Sauce, croutons, salt, and red pepper flakes. Spoon an equal amount of the mixture into each hollowed pepper Top with remaining Jasper's Marinara Sauce. Bake 45 min. in the preheated oven until the peppers are tender. Serve with additional sauce.

Jasper's Notes: This recipe was my father's favorite for stuffed peppers that he created. I still make this today for family and friends. The eggplant and croutons give this such a great flavor. Using multi colored peppers is a great idea for presentation. Salute Papa!