Easy rice-stuffed eggplant and pepper recipe.

weight watchers inspired eggplant and pepper filled with lean beef mincemeat

Low fat eggplant and pepper filled with lean beef mincemeat and rice.

  1. Boil long grain rice.
  2. Wash and cut in half aubergines and peppers. (Remove some of the inside part of the eggplant)*
  3. Moisten the halves of these veg with olive oil and bake for 10min or until tender.
  4. Fill each half with mincemeat and also some rice if you like (see above) and bake for 5 more minutes .
  5. Serve with rice, or re-fried beans or Old El Paso salsa.*(MINCEMEAT: ┬áStir fry with olive oil , onion, garlic, paprika spice , parsley, tomato can, 1 tbsp lemon juice and the eggplant’s inside parts)
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