Berenjenas Rellenas Stuffed Eggplant

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cut the eggplants in half lengthwise and carefully scoop out the flesh, leaving about a ¼-inch border to create boats. Chop the removed flesh into small pieces and set aside.

3. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat and set the beef aside.

4. In the same skillet, add a drizzle of olive oil and sauté the chopped onion, minced garlic, and diced red bell pepper until softened.

5. Add the chopped eggplant flesh to the skillet and cook for a few minutes until it starts to soften.

6. Season the mixture with paprika, cumin, salt, and pepper. Stir well to combine the flavors.

7. Return the cooked ground beef to the skillet and mix it with the vegetable mixture. Allow the flavors to meld for a few more minutes.

8. Remove the skillet from the heat and stir in the cooked rice and half of the tomato sauce. The filling should be moist but not too wet.

9. Place the eggplant boats on the prepared baking sheet and spoon the filling into each one, packing it gently.

10. Drizzle the remaining tomato sauce over the stuffed eggplants and sprinkle the shredded cheese on top.

11. Cover the baking sheet with aluminum foil and bake the stuffed eggplants in the preheated oven for 30 minutes.

12. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly, and the eggplants are tender.

13. Once done, let the Berenjenas Rellenas cool slightly before serving. Garnish with fresh parsley or a drizzle of olive oil for an extra burst of flavor.