Twice-Baked Stuffed Eggplant

Ingredients
– 1 eggsplant, unpeeled (approx 1.25 lbs)
– 1 cup Roasted Bell Peppers
– 2 cups Cauliflower Rice
– 1 tsp Extra Virgin Olive Oil
– 2 tbsp Goat Cheese
– 2 tbsp Freshly Chopped Parsley
– Salt/Pepper to Taste

Instructions
1. Preheat oven to 425 degrees.
2. Hollow out eggplant and dice β€œmeat” into 1/4 inch pieces.
3. Spray entire eggplant shell with cooking spray and roast on a baking sheet for 30 minutes or until tender and slightly crisp. Remove from oven.
4. SautΓ© diced eggplant in olive oil until tender about 6-10 minutes over medium heat. Add in roasted peppers and cauliflower rice along with seasoning to taste. Cook an additional 5 minutes stirring occasionally.
5. Fill each eggplant shell with mixture and sprinkle with goat cheese. Return to oven for 6-7 minutes or until cheese melts.
6. Garnish with freshly chopped parsley.

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Nutrition Info (1 serving)
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Calories……………………..90.7
Net Carbs…………………….6.6g
Total Carbs………………….12.8g
Fiber………………………..6.2g
Protein………………………3.7g
Fat………………………….3.9g