Eggplant and Portobello Stuffed Peppers
1 eggplant, cubed
1 (8 ounce) package baby portobellos, sliced
1/4 cup sun dried tomatoes, julienned
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon fennel
2 teaspoons red pepper flakes
1 teaspoon sea/kosher salt
2 large red bell peppers, halved
4 slices vegan mozzarella
several sprigs basil, julienned
1. Mix eggplant, portobellos, basil, sundried tomatoes, olive oil, spices and salt in a medium bowl. Make sure to evenly coat all vegetables with the olive oil.
2. Preheat oven to 375 degrees F. Spray glass baking dish or cookie sheet with nonstick cooking spray. Stuff vegetable mixture (generously) into pepper halves.
3. Place in oven and bake for about 40-45 minutes, or until light brown on top. Top with vegan cheese, place back in the over for about 5 minutes or until cheese is melted. Top with basil.