Serves 4

Ingredients:

• 1 jar Monte Bene Spicy Marinara pasta sauce
• 4 bell peppers (whatever color you prefer)
• 1 lb ground beef or turkey
• 1 small sweet onion, chopped
• 1 zucchini, grated or chopped
• 1 cup mozzarella cheese, shredded
• salt and pepper

Preparation:

Remove the tops of the bell peppers and then scoop out the seeds and inner-membranes. Bring a pot of water to boil and place the peppers into the boiling water for about 1-1 1/2 minutes. Remove peppers (carefully!), rinse with cold water, and turn upside down on a plate/paper towel to drain.

In a skillet, cook the ground meat and onion. Add the jar of Monte Bene Spicy Marinara pasta sauce and zucchini to the skillet. Mix well. Add salt and pepper to taste. Stir in mozzarella cheese and then fill each pepper with sauce mixture.

Place peppers in a baking/casserole dish and bake at 350 degrees for 15-20 minutes, or until heated through. Remove them from the oven and plate.

Suggested side: white or brown rice

Serves 4 to 6 

Ingredients: 

• 1 jar Monte Bene Garlic Marinara pasta sauce 
• Vegetable Oil
• 4 baby eggplants
• 3  eggs, beaten
• 1/2 cup Parmesan, freshly-grated 
• 6 slices fresh mozzarella
• 2 cups seasoned bread crumbs
• Fresh basil leaves

Preparation:
Preheat oven to 350. Rinse baby eggplant, remove the skin and slice into 1/2 to 3/4  inch slices. In a large frying pan, heat oil. Dip eggplant slices into egg and then into bread crumbs, coating completely. Place the breaded eggplant in hot oil and cook each side until golden brown.

Coat the bottom of a baking dish with 1 to 2 cups of Monte Bene Garlic Marinara pasta sauce. Layer the sauce with half of the cooked eggplant slices. Top with mozzarella and a second layer of eggplant slices and pasta sauce. Sprinkle with grated Parmesan cheese. Bake uncovered for 10 to 15 minutes or until mozzarella cheese is fully melted. Remove from oven and sprinkle with Parmesan cheese. Garnish with basil and serve.