Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) Recipe

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.

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 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.

Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

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