EGGPLANT STUFFED BELL PEPPER
I used my recipe for Donna's Eggplant Casserole as the filling which is a deconstructed eggplant parm, then topped it with six-cheese Italian blend then baked it until the cheese melted. I like my bell pepper to be hot but still crisp. You can cook your peppers to any texture you desire.
Provided by Donna Graffagnino
Categories Seafood
Time 3h
Number Of Ingredients 16
Steps:
- 1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
- 2. If using ground beef, season with salt, pepper, granulated garlic and onion and fry off the ground beef and/or breakfast sausage in a skillet until no longer pink.
- 3. Remove meat to drain in paper towel lined colander and discard grease. Wipe out skillet with paper towels and use to toast bread crumbs.
- 4. Slice top off of peppers and remove seeds and ribs from inside. Stand up peppers in a rectangle baking dish with just a little water in the bottom. Set aside.
- 5. In a stockpot saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 4 tablespoons olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
- 6. In a skillet heat 2 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat and set aside.
- 7. While eggplant mixture is cooking, get a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), shredded cheese (except cheese for topping) & seasonings. Mix well and set aside.
- 8. When the eggplant mixture has cooked down for an hour or so, add the meat or seafood and cook until hot and/or seafood is cooked through. Taste eggplant mixture and adjust seasoning as needed. Remove from Heat. Add eggs and cheese mixture to eggplant and mix well.
- 9. Stuff mixture into bell peppers and pack firmly. Liberally top with cheese reserved for topping and bake at 350* F for about 20-30 minutes or until cheese is melted and begins to turn golden. Enjoy!
- 10. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.
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Ali shan Shan
[email protected]This recipe is a winner! It's easy to make, delicious, and versatile. I'll definitely be adding it to my regular meal rotation.
Erich Schultz
[email protected]The leftovers of this dish tasted even better the next day. The flavors had a chance to meld together, and the eggplant and bell peppers became even more tender.
Irina Sutidze
[email protected]This recipe is a great way to meal prep for the week. I made a large batch on Sunday, and I've been enjoying leftovers for lunch all week.
Nkiwane dumoluhle
[email protected]I served this dish with a side of tzatziki sauce, which added an extra layer of flavor and freshness. It was a perfect complement to the savory eggplant and bell peppers.
Karmen Lacrosse
[email protected]The eggplant-stuffed bell peppers were a visual delight. I garnished them with fresh herbs and a drizzle of olive oil, which made them look incredibly appetizing.
Sohaib khan Sohaib khan
[email protected]This recipe is a wonderful blend of Mediterranean and Middle Eastern flavors. The eggplant stuffing was flavorful and perfectly complemented the roasted bell peppers.
Md.Rabbina Hasan
[email protected]I'm always looking for new and creative ways to cook eggplant, and this recipe definitely delivers. The combination of flavors and textures is truly unique.
For DB LEGENDS
[email protected]This dish is a great way to use up leftover eggplant. I had some roasted eggplant in my fridge, and this recipe was the perfect way to use it up.
PITA
[email protected]I loved the simplicity of this recipe. It's perfect for a busy weeknight meal when I don't have much time to spend in the kitchen.
Shivdeep Bk
[email protected]This recipe is so versatile. I served it as a main course with a side of quinoa, but I can also see it as a delicious appetizer or side dish.
Richard C.Tetteh Patterson
[email protected]I made a few substitutions based on what I had on hand. I used zucchini instead of eggplant and added a bit of minced garlic to the filling. It turned out wonderfully!
Md Syltan
[email protected]I wasn't sure how the eggplant would hold up in this recipe, but it turned out perfectly tender and flavorful. The combination of textures and flavors was exceptional.
no name no name
[email protected]This recipe is a great way to incorporate more vegetables into my diet. The eggplant and bell peppers provided a healthy and delicious alternative to traditional meat-based fillings.
Gnostic Ruhi
[email protected]The presentation of this dish was stunning. I garnished it with fresh herbs and a sprinkle of grated Parmesan cheese, which made it look like a gourmet restaurant meal.
Jetho Bheel
[email protected]My family loved this dish! The kids especially enjoyed the sweet and tangy tomato sauce. I'll definitely be making this again soon.
Not Hacker
[email protected]This recipe is a keeper! The prep work was minimal, and the cooking process was straightforward. Even a novice cook like me could easily create this culinary masterpiece.
Malak dak ii
[email protected]As a vegetarian, I often struggle to find hearty and satisfying meals. This eggplant-stuffed bell pepper dish exceeded my expectations. It was not only delicious but also incredibly filling.
Larry Gentle
[email protected]This recipe is a delightful fusion of Mediterranean and Middle Eastern flavors. The eggplant stuffing was savory and perfectly complemented the crispy bell peppers. Highly recommended!
Tuborfirex8090 channel
[email protected]I've tried many stuffed bell pepper recipes, but this one stands out with its unique and flavorful eggplant filling. The combination of textures and flavors is simply irresistible.
Maleeha Gohar
[email protected]This stuffed bell pepper recipe was a fantastic culinary journey! The flavors of the roasted eggplant, sweet bell peppers, and tangy tomatoes blended harmoniously. The addition of herbs and spices elevated the dish to a delightful symphony of tastes.