GIADA'S STUFFED BELL PEPPERS

GIADA'S STUFFED BELL PEPPERS image

Yield 4

Number Of Ingredients 18

For the peppers:
Vegetable oil cooking spray
3 medium bell peppers, halved lengthwise, cored, and seeded
1 tablespoon extra-virgin olive oil
For the filling:
2 (8-ounce) Japanese eggplants, trimmed and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
6 ounces firm tofu, drained and patted dry and cut into 1/2 inch pieces
1 (26-ounce) jar tomato-basil sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons rinsed and drained capers
1/2 teaspoon freshly ground black pepper
For the topping:
1/4 cup sliced almonds
2 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Steps:

Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. To prepare the peppers: Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, 30-35 minutes. To make the filling: Drizzle the eggplant pieces with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. Place in a 9-inch pie dish and roast next to the peppers for 30 minutes. In a medium saucepan, combine the tomato sauce, tofu, olives, capers, salt and pepper. Bring to a simmer and cook until slightly thickened, 15 minutes. Stir in the eggplant. To make the topping: In a food processor, blend the almonds and cheese until finely ground. Preheat the broiler. Spoon the filling into the bell peppers and sprinkle each pepper with 1 tablespoon the topping over the filling. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.