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!)

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.

I have two recipes I use -- one more traditional than the other. People seem to enjoy both, so I keep making two recipes each year. Country-Bread Stuffing with Parmesan, Raisins, and Pine Nuts (Note: I omit the raisins!) Serves 12 Nonstick veg. oil spray 2 - 14 1/2 oz loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4 inch pieces (about 16 cups) 8 Tbs olive oil 1 1/2 c. freshly grated Parmesan cheese (about 4 1/2 ozs) 1/4 cup (1/2 stick) butter 2 very large red onions, coarsely chopped (about 1 1/2 ozs) 3 1/2 c. coarsely chopped celery 2 large red bell peppers, coarsely chopped 8 garlic cloves, chopped 4 tsp. chopped fresh rosemary 4 tsp. dried oregano 3/4 c raisins (I omit) 3/4 c pine nuts, toasted 1/2 - 3/4 c thinly sliced fresh basil 4 large eggs, beaten to blend extra broth Preheat oven to 400. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 Tbs. oil and toss to coat, then add 1/2 c Parmesan cheese and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 Tbs oil, and 1/2 c cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl. (I do this the night before and store in air-proof container until next day.) Melt 1/4 c. butter with remaining 2 Tbs. oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; saute until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 c. basil and remaining 1/2 c Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing. Preheat oven to 350. Generously butter 15x10x2 inch glass baking dish. Add enough extra broth to moisten (3/4 c to 1 1/4 cups) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake untiil heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer. (from Bon Appetit 2001) This is a new version of a traditional recipe for a slow cooker: Old-Fashioned Sage Stuffing Casserole Setting and Cooking Times: HIGH for one hour, then LOW for 5-6 hours Serves 6 1/2 c (1 stick) unsalted butter, or 1/2 c olive oil 2 large yellow onions, minced 4 ribs celery, chopped 1 tart apple, peeled, cored, and chopped; or 1 large carrot, chopped 1 small loaf French bread, cut into small cubes One 7-oz package seasoned stuffing mix, or 2 c crumbled day-old cornbread 1/2 c chopped fresh flat-leaf parsley 1 1/2 tsp. dried sage 1 1/2 tsp dried thyme 1 1/2 tsp dried marjoram 1 tsp salt A few grinds of black or white pepper 1 large egg (optional), beaten 1 1/2 to 1 3/4 c turkey or chicken broth, as needed 2 Tbs unsalted butter, cut into pieces In a large skillet, heat the butter until melted over medium-high heat. Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes. Put the bread and stuffing mix in a large bowl. Add the parsley, dried herbs, salt, and pepper and toss to combine. Pour the sauteed vegetables over the bread cubes and mix together. Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings. Coat the slow cooker with butter, olive oil, or nonstick cooking spray. Pack the stuffing lightly into the cooker. Dot with the butter pieces and sprinkle with a few more tablespoons of chicken broth. Cover and cook on HIGH for 1 hour. Reduce the heat to LOW and cook until puffy and nicely borwn around the edges, 4-5 hours. The dressing can sit in the cooker, covered, on KEEP WARM for 2-3 hours before serving. Serve hot right out of the crockpot. (from Not Your Mother's Slow Cooker Cookbook)

Would love to know if you found a recipe and how it turned out. LOL