My usual recipe is one with rice and tofu. But this one is on my "to try" list. Kind of like ratatouille in a pepper! Peperoni Ripieni "Peppers Stuffed with Eggplant" from "Cucina Ebraica" by Joyce Goldstein Serves 4 3 Eggplants, about 1 lb. each, peeled and diced Salt Olive oil as needed 1 egg 5 TBLSP chopped basil 3-4 TBLSP fine bread crumbs Fresh ground black pepper to taste 4 large bell peppers, halved lengthwise and stems, seeds and thick ribs removed 1/2 - 3/4 lb. fresh mozzarella cheese, sliced 3-4 TBLSP water Sprinkle the eggplant with salt, place in a colander, and let stand for about an hour to drain off any bitter juices. Rinse at the end and pat dry. Warm 1/2 cup olive oil in a saute pan over low heat. Add the eggplant in batches and saute until tender, about 10 min., adding more oil as necessary. Transfer to a bowl and mash with a fork, or pulse in a food processor. A 1 lb. eggplant will yield about 1 3/4 cups puree. Add the egg, basil, bread crumbs, and salt and pepper to tate. Preheat oven to 350 degrees F. Arrange the peppers hollow ends up in a baking dish. Stuff the eggplant mixture into the peppers, dividing it evenly. Top each pepper half with a slice of mozzarella. Drizzle a little olive oil into the baking dish and add the water. Cover with aluminum foil. Bake until the peppers are tender and cheese is melted, 35-40 minutes. Serve warm. Notes: can use pesto to season eggplant, and add a few TBLSP chopped sundried tomatoes to the filling. Lpink might also add a small sauteed onion. To reduce the overall oil in the dish, the eggplant can be baked in an oven preheated to 350 or 400 degrees F until tender. Let cool, then peel and remove the seeds if they are numerous. Drain the pulp in a colander for 15 min, then chop coarsely and proceed with the recipe. Joyce says the eggplant sauteed in oil tastes a lot better (duh, lol!)

The one below sounds similar. The temperature would be equivalent to about 350° & it uses approximately a cup of rice. See if it might work. Here is a link that might be useful: Tomatoes

Here's one buy sooo much work! Stuffed Cabbage Head From Diana Rattray, This cabbage recipe was posted by Marie. 25 to 30 Cabbage leaves 3/4 cup uncooked rice 1 1/2 pint boiling water 2 tbsp. bacon drippings 1 med. onion, chopped fine 1 stick celery, chopped fine 1 cup lean ground beef 1 cup ground pork 1/2 cup cooked ham, chopped fine 1 egg, well beaten 1/8 tsp. nutmeg 1/4 tsp. thyme 1 tsp. salt 1/2 tsp. red pepper 1 clove garlic, mashed A large white cotton cloth about 28 " square American or Velveeta cheese to grate Immerse cabbage leaves in salted boiling water; cook 2 to 3 min. or until wilted, adding a few at a time. Avoid crowding; drain and cool. Cook rice in boiling salted water 12 minutes; drain and transfer the rice to a large bowl. Cook ground pork in bacon drippings until brown, stirring occasionally. Add slat, pepper, garlic, onion, and celery, cook 5 minutes longer. Pour into cooked rice. Combine, rice, pork mixture, ham, ground beef, nutmeg, thyme, and egg, mix well and add more salt and pepper if necessary. Spread out the cloth. In center, place 4 cabbage leaves, to later resemble growing end of cabbage. Place about 1 tbsp. of mixture in center of each leaf and spread a bit. Continue building up the the head, using up the least attractive leaves first and placing dressing over each. Then at the last try and cover top and sides with the more perfect leaves, having used up all the dressing in the center. Bring up all 4 corners of the cloth and tie a string tightly and closely to the cabbage. In a large pot, pour 1 pint or more of water; place a rack or crumpled aluminum foil in the bottom. Place wrapped cabbage on rack, cover with a tight fitting lid and cook over med. heat. When water comes to a boil, reduce heat and cook 1 hour. When it is done, turn off the heat and let set covered for 10 minutes. Then untie string, unwrap, grate cheese over top, cover again for a couple of minutes, then gently lift our cloth and slip onto a platter. Serve sliced in wedges, cut like a cake, pass your favorite tomato sauce over each helping.

Opps, I knew that I was forgetting something, i.e. a finely chopped jalapeño pepper. How could I forget the most important ingredient? OK, I don't have a recipe with measurements, because I "eye" it and just add what I have in the house. And regardless of what kind of seafood ceviche I make, i.e. fish, shrimp, scallops, or a mix of all of these, I like to put the seafood into the lime juice to let it marinade until it turns opaque. I then remove it from the lime juice and add finely chopped onion, finely chopped cilantro and finely chopped tomatoes to the lime juice and then add the marinated seafood. Sometimes I'll add some finely chopped pimento stuffed olives. Serve very cold with crackers.