Best Eggplant Stuffed Bell Peppers Recipes

Eggplant Stuffed Bell Peppers image

Provided by jrbennett

Categories Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

boiling water
4 bell peppers, I used red, cut in half lengthwise, deseeded and pith removed
4 tablespoons oil
2 large eggplants, peeled and cut into bite size pieces
3 garlic cloves, minced
1 cup Italian seasoned breadcrumbs
1/2 cup fresh basil, finely chopped
2 ounces parmesan cheese, grated
pepper
1/2 cup fresh parsley, minced
8 ounces goat cheese
1/2 cup pine nuts, toasted
marinara sauce

Steps:

Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
Pour oil in large skillet, stir in eggplant and garlic
Cook until eggplant is soft, approximately 20 minutes.
Remove from heat.
Preheat oven to 350.
Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
Fill softened peppers with filling.
Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
Bake in oven covered for about 45 minutes.
Remove from oven.
Cover each pepper with marinara sauce.
Return to oven for another 10 minutes.

Nutrition Facts : Calories 475.5, Fat 32.4, SaturatedFat 11.6, Cholesterol 38.4, Sodium 700.4, Carbohydrate 31.6, Fiber 9.3, Sugar 8.9, Protein 19

Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) image

Provided by Pneuma

Categories Peppers

Time 1h10m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 12

3 large eggplants, peeled and diced
salt
1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed
1 egg
5 tablespoons chopped fresh basil or 2 tablespoons dried basil
3 -4 tablespoons dried breadcrumbs
salt and pepper, to taste
4 large bell peppers
1 1/2 cups mozzarella cheese, to be divided into 8 parts
3 -4 tablespoons water
Pam cooking spray or olive oil, when drizzling the dish
aluminum foil

Steps:

Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
Wash eggplants again to ensure the bitterness is removed.
Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
Remove eggplants to a food processor and pulse for a few seconds.
Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
In the meantime, preheat oven to 200°C.
Cut off tops of green peppers and remove seeds.
Arrange bell peppers in a casserole dish with the open part showing.
Distribute the eggplant stuffing mix to the bell peppers.
Top each pepper with mozzarella cheese.
Spray Pam onto the dish and add the water.
Cover with a tight fitting lid or aluminum foil.
Bake 30 minutes or until the peppers are tender.