2-3 bell peppers
4-5 medium sized potatoes, peeled and thinly diced
3 small asian eggplant, unpeeled and thinly diced
3 summer squash, thinly diced
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 cup panko breadcrumbs
2 tablespoons mixed herbs, finely chopped
½ cup grated parmesan cheese
½ jalapeno pepper
salt and pepper to taste
Preheat oven to 375. Cut the peppers in half from the top stem and clean out the inside of seeds, etc. Place them in a foiled baking dish with a thin coat of oil.
Chop the vegetables very small and try to make them all similar in size so that the stuffing blends well and cooks evenly. With the eggplant, add 1 tsp kosher salt and let sit in a strainer for 10 minutes. Rinse and pat dry with a towel before cooking. Over med-high head, add the remaining oil and heat for a minute. Add the garlic and leek and sauté for a minute or two before adding the potatoes. Wait a few minutes and then add the remaining vegetables, stirring frequently until the vegetables are soft but not mushy. Turn the heat off and add the herbs, breadcrumbs, ¼ cup parmesan cheese, and salt/pepper to taste. Stuff the peppers with the mixture and put in the oven for about 25-30 minutes. A few minutes before they are done, add some parmesan cheese to the top. Enjoy!