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Buffalo Stuffed Red Bell Peppers or Green Tomatoes
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Total Time: 1 hour

Active Time:

Makes: 4-5 servings

I came up with this after my red peppers ripened in the garden. Also, I had a bunch of green tomatoes that I harvested at the end of the season. The filling was what was in my fridge. It turned out great!


  1. 1Halve bell peppers and remove seeds. I left the stem on for color.
  2. 2Remove top of green tomatoes and gut it out. This isn’t easy, so use a grapefruit spoon or be careful with a knife.
  3. 3Saute onions, mushrooms, garlic and eggplant in the oil and a bit of salt till onions are golden.

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