Savory Stuffed Eggplant

Ingredients and Weight:

• 2 large eggplants, about 1.5 pounds
• 1 cup brown rice, cooked
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Reserve the eggplant flesh for another use.
3. In a large bowl, combine the cooked rice, onion, green bell pepper, red bell pepper, black beans, corn, cilantro, cumin, chili powder, salt, and black pepper.
4. Fill the hollowed-out eggplant halves with the stuffing mixture. Sprinkle with the Monterey Jack and cheddar cheeses.
5. Place the stuffed eggplants on a baking sheet and bake for 60-75 minutes, or until tender and heated through.

Nutritional Information:

• Calories: 230 per serving
• Fat: 6g
• Carbohydrates: 35g
• Protein: 12g
• Fiber: 6g

Dish Characteristics:

• Savory and flavorful
• Rich and satisfying
• Perfect for a side dish or vegetarian main course
• Can be easily customized with your favorite ingredients

User Comments:

• "This was a delicious and easy side dish that everyone loved."
• "The stuffing was so tasty and the eggplant was perfectly cooked."
• "I added some chopped tomatoes to the stuffing for some extra flavor."
• "This is a great way to use up leftover rice and vegetables."
• "I served this with a dollop of sour cream and it was perfect."

Special Precautions and Tips:

• Use a sharp knife to cut the eggplant to prevent it from tearing.
• If you are short on time, you can microwave the eggplant halves for 5-7 minutes to soften them before stuffing.
• Be careful not to overcook the eggplants, as they will become mushy.