Peperoni Ripieni Italian Stuffed Bell Peppers With Eggplant Recipes

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PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)



Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) image

Make and share this Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) recipe from Food.com.

Provided by Pneuma

Categories     Peppers

Time 1h10m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 415.4, Fat 25.4, SaturatedFat 8.1, Cholesterol 79.7, Sodium 332, Carbohydrate 35.8, Fiber 17, Sugar 14.4, Protein 17.2

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