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Eggplant Parmesan Stuffed Peppers Recipe

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4 from 14 reviews

A delicious and hearty Eggplant Parmesan-inspired dish where bell peppers are roasted and stuffed with a savory mixture of shredded eggplant, tomatoes, herbs, and garlic, topped with parmesan, tomato sauce, and melted mozzarella cheese. Perfect for a comforting vegetarian meal with a tasty Italian flair.

Ingredients

Vegetables

  • 4 large bell peppers
  • 1 medium eggplant
  • 1 medium onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 2 medium tomatoes, diced

Herbs & Spices

  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (adjust to taste)

Cheese & Dairy

  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Other

  • 1 cup tomato sauce (preferably plain or marinara)
  • Olive oil spray or 1 tablespoon olive oil for roasting and cooking

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for roasting the peppers and baking the stuffed peppers later.
  2. Prepare the peppers: Cut the tops off the bell peppers and carefully remove all the seeds and membranes. Place the peppers upright in a baking dish. Lightly spray or brush them with olive oil.
  3. Roast the peppers: Place the baking dish with the peppers in the oven and roast them briefly while you prepare the filling, about 10 minutes, just to begin softening them.
  4. Prepare the eggplant: Cut the eggplant into manageable pieces and shred it using the shredding blade of a food processor or a box grater.
  5. Sauté aromatics: In a large skillet or pan, heat about 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Cook for 3-4 minutes until fragrant and translucent.
  6. Cook the eggplant: Add the shredded eggplant to the pan with the onions and garlic. Stir well to combine and cook for about 5 minutes.
  7. Add tomatoes and seasonings: Stir in the diced tomatoes, basil, oregano, and red pepper flakes. Continue cooking for 7-10 minutes until the eggplant softens, the tomatoes break down, and the mixture resembles a chunky sauce.
  8. Stuff the peppers: Remove the partially roasted peppers from the oven carefully. Spoon the eggplant mixture into each pepper, filling them generously.
  9. Add cheese and sauce: Sprinkle grated Parmesan cheese evenly over each stuffed pepper. Then, top each with a generous scoop of tomato sauce.
  10. Bake stuffed peppers: Return the baking dish to the oven and bake for 25-30 minutes until the peppers are tender and cooked through.
  11. Finish with mozzarella: Remove the peppers from the oven, sprinkle shredded mozzarella cheese on top of each, and return to the oven for an additional 5-7 minutes or until the cheese has melted and is bubbly.
  12. Serve: Carefully plate the stuffed peppers, allowing them to cool slightly before serving. Enjoy this comforting, flavorful vegetarian main dish!

Notes

  • For a spicier kick, increase the red pepper flakes to 1/2 teaspoon.
  • You can substitute fresh herbs with dried herbs, but use about one-third the quantity.
  • If you don’t have a food processor, a box grater works well to shred the eggplant.
  • Make sure to roast peppers just enough to soften them slightly before stuffing, so they cook evenly.
  • This dish can be prepared ahead: roast and stuff peppers, then refrigerate before baking.
  • Use low-moisture mozzarella for less watery topping.

Find it online: https://marthatasty.com/eggplant-parmesan-stuffed-peppers-recipe/