CHEF JOHN FOLSE'S EGGPLANT-STUFFED BELL PEPPERS WITH RIVER SHRIMP 2019-06-10 Preheat oven to 350°. In a large stockpot, boil eggplant in lightly salted water over medium-high heat until tender, 10 to 15 minutes. Drain, and set aside. Cut top off each bell pepper. Mince bell pepper tops, and set aside, discarding stems.
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WebExplore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes …
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