1 eggplant
6 green peppers
3.5 oz. TNUVA Light Bulgarian Feta Type Cheese Light, grated
2 eggs
2 Tbs. chopped scallions
1 Tbs. olive oil
A drop of fresh lemon juice
Pinch of white pepper

1. Preheat the oven to 350° F.
2. Cut off the tops of the peppers and remove the seeds. Bake the eggplant in the oven or on the stove top until the peel is slightly burnt and the inside is soft.  Peel and mash.
3. Put the mashed eggplant in a bowl and add all remaining ingredients.  Fill the peppers with this mixture.  Place on baking sheet and bake for about a half hour.

Serving Suggestion:  Serve on bed of small lettuce leaves