Best Basic Stuffed Peppers Recipe

Name: Best Basic Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for brushing; 1 red onion, chopped; 2 yukon gold potatoes, peeled and cut into 1/4-inch cubes; 1 eggplant, cut into 1/2-inch cubes; 2 jalapenos, seeds and ribs removed, roughly chopped; 1 cup tomato sauce; 1 tablespoon fresh oregano or marjoram, chopped; 1 large egg; 2 tablespoons ricotta cheese; 1/2 cup Parmesan cheese, grated

Servings: persons

3 tablespoons olive oil, plus more for brushing
1 red onion, chopped
2 yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 eggplant, cut into 1/2-inch cubes
2 jalapenos, seeds and ribs removed, roughly chopped
1 cup tomato sauce
1 tablespoon fresh oregano or marjoram, chopped
1 large egg
2 tablespoons ricotta cheese
1/2 cup Parmesan cheese, grated

1
Cut the top off the peppers and remove the seeds and ribs and discard.
2
Brush the peppers inside and out with the olive oil and set aside.
3
Reserve the tops.
4
Heat the 3 tablespoons olive oil in a large saute pan over medium-low heat.
5
Add the onion, potatoes, and eggplant and cook until golden, about 10 minutes.
6
Add the jalapenos, half of the tomato sauce and oregano and saute until the potatoes are tender and cooked through, another 10 minutes.
7
Set aside to cool.
8
To make the filling, combine the egg, cottage cheese, and reserved potato-eggplant mixture in a large bowl.
9
Divide the filling between the bell peppers.
10
Arrange the peppers upright in a 9x13 baking dish (a sheet pan will do but they may fall over, so use some foil to keep them in place) and top with the remaining sauce and sprinkle each generously with the Parmesan.
11
Place the lids on top and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for brushing, 1 red onion, chopped, 2 yukon gold potatoes, peeled and cut into 1/4-inch cubes, 1 eggplant, cut into 1/2-inch cubes, and more.

Yes, Best Basic Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Basic Stuffed Peppers

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