Creative Eggplant and Shrimp Stuffed Bell Peppers

CREATIVE EGGPLANT AND SHRIMP STUFFED BELL PEPPERS
2 medium eggplants, peeled and diced
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
2 green bell peppers
½ c. butter
¼ lb. ground pork
¼ lb. ground beef
1 c. finely diced onion
¼ c. finely diced celery
¼ c. finely diced garlic
1 c. chicken stock
2 c. peeled medium shrimp
½ c. finely diced tomatoes
Salt/ black pepper/garlic powder
1 ½ c. Italian seasoned bread crumbs
1 ¼ c. shredded Parmesan cheese, divided

1. Preheat oven 350.
2. In large stockpot, boil eggplant in slightly salted water until tender, 10-12 minutes. Drain and set aside.
3. Cut off top of each bell pepper.
4. Mince bell pepper tops and set aside. Discard stems. Remove cores/seeds of peppers. Do not tear shells. Set aside.
5. In large saute pan, melt butter. Add pork and beef, cook, stirring constantly until golden brown.
6. Add eggplant, onion, celery and garlic. Cook another 3-4 minutes.
7. Add stock. Bring to boil and cook until liquid is reduced to ¼ c. and meat is tender.
8. Stir in shrimp and tomatoes. Season to taste.
9. Add minced bell pepper tops, bread crumbs and 1 c. Parmesan cheese. Taste for seasoning.
10. Stuff the bell peppers evenly with mixture.
11. Sprinkle additional bread crumbs over top.
12. Place peppers in a baking pan that has at least a 2” lip.
13. Fill pan with 1” water. Cover with foil.
14. Bake for about 40 minutes. Uncover and bake until peppers are browned, 5-8 minutes.
15. Sprinkle with remaining parmesan cheese.