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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions