3 tbs olive oil
1 clove garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
1 carrot, shredded
2 small, long, skinny eggplant, sliced into thin circles (like the Ping Tung variety)
1/2 tsp cumin
1 1/2 tsp salt
1/4 tsp ground pepper
1/2 lb ground chicken
2 cups cooked rice or soaked bulgur
4 large peppers with flattish bottoms so they can stand on their own (tops, seeds, pith removed)
½ cup water, or vegetable or chicken stock
A few tsps of water/stock reserved
A few spoonfuls of fresh, chopped dill

Preheat oven to 375 degrees F.

In a non-stick skillet, over medium heat, warm the olive oil and to add the garlic and onions. Sauté for 5 minutes until the onions are wilted and translucent. Add tomato, carrot and eggplant and cook for 10 minutes more. Season with cumin, salt and pepper. Add in ground chicken and stir around the skillet so that the ground chicken isn’t stuck in clumps. Cook for 10-13 minutes stirring often. Remove from heat and stir in rice or bulgur.

Take your cleaned out peppers and stuff them with the chicken/vegetable sauté mixture. Place the stuffed peppers in an oven-proof baking dish. Once you have filled all peppers available, add the ½ cup water or stock to the bottom of the pan. Add a tablespoon or two of the stock on top of the chicken/vegetable mix and place in the oven for 40 minutes.

Remove peppers from the oven and if the chicken looks/feels a bit dry, add a few spoons of stock or water to the top. Let stand for a few minutes before plating. Garnish with chopped dill and doll-ops of hot sauce (or sour cream if you prefer!). Serve immediately.