Ingredients:
1 large red bell pepper
1 eggplant
1 zucchini
1 (15oz) can chunky rotel
2 large poblano peppers
Instructions:
Preheat oven to 350 degrees. Cut center out of poblano peppers and put them into the oven, hole-side down. Saute eggplant, zucchini, in bell pepper in rotel for 15-20 minutes. When sauteed vegetables are soft, spoon them into poblano pepper. Put stuffed peppers back into the oven for about 15-20 more minutes. Remove from the oven and enjoy! Poblano pepper should be very soft and tender.
rootsandvines 