Eggplant Stuffed Peppers Recipe

Name: Eggplant Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant peeled and cut into bite-size pieces; 2 tablespoons vegetable oil; 3 cloves garlic minced; 1 cup bread crumbs italian; 1 x basil; 1/2 cup cheese grated; 1/2 pound mozzarella cheese sliced; 1 x black pepper to taste; 1 x parsley leaves; 1 x marinara sauce; 4 each sweet red bell peppers cut in half lengthwise, seeded and parboiled

Servings: persons

1 large eggplant peeled and cut into bite-size pieces
2 tablespoons vegetable oil
3 cloves garlic minced
1 cup bread crumbs italian
1 x basil
1/2 cup cheese grated
1/2 pound mozzarella cheese sliced
1 x black pepper to taste
1 x parsley leaves
1 x marinara sauce
4 each sweet red bell peppers cut in half lengthwise, seeded and parboiled

1
Saute pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it.
2
Stir in the bread crumbs until are moistened.
3
Sprinkle with basil and add the grated cheese, pepper and parsley.
4
Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center.
5
Cover with more of the eggplant mixture.
6
Place in baking pan with 1/2 cup water and bake at 350F (180C) for 1 hour.
7
Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.

345

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 11 ingredients. The key ingredients include: 1 large eggplant peeled and cut into bite-size pieces, 2 tablespoons vegetable oil, 3 cloves garlic minced, 1 cup bread crumbs italian, and more.

Yes, Eggplant 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.

Eggplant Stuffed Peppers

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