Stuffed Eggplant

Stuffed Eggplant 3 small, firm eggplants 1 small onion, chopped 1/2 green bell pepper, chopped 1 tablespoon butter 1/2 cup rice, cooked 1/2 cup leftover meat, cooked (bacon, ham, chicken, etc) Shredded cheese Preheat oven to 350°. Cut eggplants lengthwise. In a large pot, boil eggplants for 5 minutes in boiling salted water; drain. Scoop out pulp; place in medium mixing bowl. Place shell on a cookie sheet. Sautéed bell peppers and onion in butter until tender; add to mixing bowl. Add rice and meat to mixing bowl; combine well. Stuff rice mixture into eggplant shell. Bake 15-20 minutes or until shell is tender. Top with cheese; bake until cheese is melted.