Peperoni Ripieni ( Italian Stuffed Bell Peppers Wit

Name: Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants, peeled and diced; salt; 1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed; 1 egg; 5 tablespoons chopped fresh basil or 2 tablespoons dried basil; 3 -4 tablespoons dried breadcrumbs; salt and pepper, to taste; 4 large bell peppers; 1 1/2 cups mozzarella cheese, to be divided into 8 parts; 3 -4 tablespoons water; Pam cooking spray or olive oil, when drizzling the dish; aluminum foil

Servings: persons

3 large eggplants, peeled and diced
salt
1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed
1 egg
5 tablespoons chopped fresh basil or 2 tablespoons dried basil
3 -4 tablespoons dried breadcrumbs
salt and pepper, to taste
4 large bell peppers
1 1/2 cups mozzarella cheese, to be divided into 8 parts
3 -4 tablespoons water
Pam cooking spray or olive oil, when drizzling the dish
aluminum foil

1
Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
2
Wash eggplants again to ensure the bitterness is removed.
3
Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
4
Remove eggplants to a food processor and pulse for a few seconds.
5
Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
6
In the meantime, preheat oven to 200u00b0C.
7
Cut off tops of green peppers and remove seeds.
8
Arrange bell peppers in a casserole dish with the open part showing.
9
Distribute the eggplant stuffing mix to the bell peppers.
10
Top each pepper with mozzarella cheese.
11
Spray Pam onto the dish and add the water.
12
Cover with a tight fitting lid or aluminum foil.
13
Bake 30 minutes or until the peppers are tender.

637

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 12 ingredients. The key ingredients include: 3 large eggplants, peeled and diced, salt, 1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed, 1 egg, and more.

Yes, Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions