This Italian favorite is a true crowd pleaser! Stuffed peppers can easily be made ahead of time and frozen to pull out whenever your crowd arrives!
Cut tops off peppers, remove seeds, and set aside. Brown ground beef with garlic salt, and pepper. Once browned remove from pan and drain excess fat. Peel and cube the egg plant and cook in boiling water 15-20 minutes. Drain and squeeze any excess water from the eggplant. Combine eggplant, ground beef, and all additional ingredients. Salt the inside of the peppers and stuff with the meat/eggplant mixture. Brown peppers in oil then bake with your favorite spaghetti sauce for 1 hour at 350°.