Eggplant Stuffed Bell Peppers Recipe

Name: Eggplant Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
2
Pour oil in large skillet, stir in eggplant and garlic
3
Cook until eggplant is soft, approximately 20 minutes.
4
Remove from heat.
5
Preheat oven to 350.
6
Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
7
Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
8
Fill softened peppers with filling.
9
Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
10
Bake in oven covered for about 45 minutes.
11
Remove from oven.
12
Cover each pepper with marinara sauce.
13
Return to oven for another 10 minutes.

885

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Stuffed Bell 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.

Eggplant Stuffed Bell Peppers

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