TUSCAN STUFFED BELL PEPPERS
Make and share this Tuscan Stuffed Bell Peppers recipe from Food.com.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the tops off of each of the bell peppers and remove the seeds. Place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. Turn to brown all sides. After they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin.
- Meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. Wipe off excess salt and cut eggplant into 1/2 inch cubes. Preheat oven to 375°F.
- In a skillet sauté the fennel in olive oil for 4 minutes. Add the eggplant and garlic and sauté 7 to 8 minutes more. Remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper.
- Divide filling among peppers. Arrange peppers in baking dish and sprinkle with cheese. Bake in preheated oven uncovered for 20 to 25 minutes or until heated through.
Nutrition Facts : Calories 167.9, Fat 10, SaturatedFat 1.7, Cholesterol 1.5, Sodium 1206.9, Carbohydrate 19.8, Fiber 8.6, Sugar 7.4, Protein 4.3
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