Eggplant Stuffed Peppers

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Servings: 4 Difficulty: Advanced
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Italian-style light and flavorful appetizer that brings home-style flavor to your table
Eggplant Stuffed Peppers recipe image

These Eggplant Stuffed Peppers are a vibrant twist on a classic Italian favorite. Tender red peppers are filled with a savory mixture of sautéed eggplant, garlic, and herbs, then topped with melted mozzarella and rich marinara sauce. The combination of soft, roasted vegetables and sharp, cheesy flavors creates a comforting yet elegant dish. Perfect for a light main course or a substantial appetizer, this recipe is naturally vegan if you omit the cheese, making it versatile for various dietary needs. ItâÂÂs an excellent choice for potlucks, dinner parties, or a cozy weeknight meal that feels special without requiring complex techniques.

Eggplant Stuffed Peppers recipe image
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Eggplant Stuffed Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 6.2

Description

These Eggplant Stuffed Peppers are a vibrant twist on a classic Italian favorite. Tender red peppers are filled with a savory mixture of saut&# 195;©ed eggplant, garlic, and herbs, then topped with melted mozzarella and rich marinara sauce. The combination of soft, roasted vegetables and sharp, cheesy flavors creates a comforting yet elegant dish. Perfect for a light main course or a substantial appetizer, this recipe is naturally vegan if you omit the cheese, making it versatile for various dietary needs. ItâÂÂs an excellent choice for potlucks, dinner parties, or a cozy weeknight meal that feels special without requiring complex techniques.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Wash and halve the red peppers lengthwise, removing seeds and membranes. Parboil in salted water for 5-7 minutes until slightly tender, then drain and set aside.
  3. Cut the peeled eggplant into bite-sized pieces.
  4. In a large skillet, heat oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Add the eggplant pieces to the skillet. Cook, stirring occasionally, until very soft and tender, about 20-30 minutes.
  6. Remove from heat. Stir in Italian bread crumbs, grated cheese, sliced mozzarella, fresh basil, parsley, and pepper until well combined and moistened.
  7. Fill the parboiled pepper halves halfway with the eggplant mixture.
  8. Place a slice of mozzarella cheese in the center of each pepper.
  9. Cover the peppers with the remaining eggplant mixture.
  10. Arrange the stuffed peppers in a baking pan. Pour 1/2 cup of water into the bottom of the pan.
  11. Bake uncovered for 45 minutes to 1 hour, until the peppers are tender and the filling is heated through.
  12. Remove from oven. Sprinkle tops with fresh Romano and Parmesan cheeses.
  13. Spoon Mama's Marinara Sauce over the top of each pepper before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, stuffed peppers, italian, vegetarian, vegan, appetizer, marinara, mozzarella, garlic, basil, red peppers, baked, plant-based, comfort food, dinner party, gluten-free option, herbs, roasted vegetables, easy recipe, meal prep
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