Nani's Stuffed Peppers

• 10 red bell peppers, cut in half
• 2 medium eggplants, peeled and diced
• 2 medium yellow squash, diced
• 3 pounds ground beef
• 1 (15 ounce) can tomato sauce
• 1 loaf sliced white bread, blended into crumbs
• dried basil, a handful
• dried parsley, a handful
• 6 large eggs, slightly beaten
• 1 cup grated Romano cheese
• 1 cup olive oil
• salt and pepper to taste

Directions

Peel and dice the eggplant. Dice the squash. Heat 1/2 cup of olive oil in a large deep sided pan. Add the squash and eggplant, 1 teaspoon of salt and 1/2 teaspoon of pepper and saute until tender. Add additional olive oil if needed to keep vegetables from sticking to the pan. Remove the eggplant and squash from the pan and set aside to cool.

To the same pan add the ground beef, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook the beef until lightly browned. Drain the fat from the beef and allow the beef to cool slightly. When cooled return the beef the pan. Add the squash and eggplant mixture and stir to combine. Add the eggs, cheese, bread crumbs, parsley, basil and tomato sauce. Stir to combine. Add water, as necessary to ensure the mixture is moist.

Preheat the oven to 350 degrees F. Stuff each pepper half with the mixture. Place the peppers in a baking dish. Drizzle generously with olive oil. Bake uncovered until the stuffing mixture is browned and crusty and the peppers are tender.