Tuscan Stuffed Bell Peppers Recipe

Name: Tuscan Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red sweet bell peppers or 6 yellow sweet bell peppers, about 6 oz each; 1 large eggplant (1-1/2 pounds); 2 teaspoons salt; 1 medium fennel bulb, chopped about (1 cup); 3 tablespoons extra virgin olive oil; 8 garlic cloves, minced; 3/4 cup black olives or 3/4 cup green olives, pitted and quartered; 1/2 cup snipped fresh cut flat-leaf Italian parsley; 1/3 cup dried capers, rinsed; 1/4 cup snipped fresh sage; 2 tablespoons of fresh grated parmesan cheese

Servings: persons

6 red sweet bell peppers or 6 yellow sweet bell peppers, about 6 oz each
1 large eggplant (1-1/2 pounds)
2 teaspoons salt
1 medium fennel bulb, chopped about (1 cup)
3 tablespoons extra virgin olive oil
8 garlic cloves, minced
3/4 cup black olives or 3/4 cup green olives, pitted and quartered
1/2 cup snipped fresh cut flat-leaf Italian parsley
1/3 cup dried capers, rinsed
1/4 cup snipped fresh sage
2 tablespoons of fresh grated parmesan cheese

1
Slice the tops off of each of the bell peppers and remove the seeds. Place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. Turn to brown all sides. After they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin.
2
Meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. Wipe off excess salt and cut eggplant into 1/2 inch cubes. Preheat oven to 375u00b0F.
3
In a skillet saute the fennel in olive oil for 4 minutes. Add the eggplant and garlic and saute 7 to 8 minutes more. Remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper.
4
Divide filling among peppers. Arrange peppers in baking dish and sprinkle with cheese. Bake in preheated oven uncovered for 20 to 25 minutes or until heated through.

493

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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 red sweet bell peppers or 6 yellow sweet bell peppers, about 6 oz each, 1 large eggplant (1-1/2 pounds), 2 teaspoons salt, 1 medium fennel bulb, chopped about (1 cup), and more.

Yes, Tuscan 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.

That's it — enjoy your meal!

Tuscan Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions