Eggplant Stuffed Bell Peppers with Fire-Roasted Tomatoes and Cilantro Recipe
Delicious and flavorful Eggplant Stuffed Peppers baked to perfection with a savory filling of fire-roasted tomatoes, rice, and spices, topped with fresh cilantro for a wholesome vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium eggplant, cut into 1” cubes
- 3 bell peppers, sliced in half and seeded
- 1/4 cup green onion, finely chopped
- 2 tbsp chopped cilantro (minced)
- 2 tbsp olives, sliced
Other Ingredients
- 8 oz fire roasted tomatoes (canned or fresh)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup cooked rice
- Salt to taste
- Oregano (quantity not specified, estimate 1/2 tsp)
Instructions
- Preheat oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the stuffed peppers.
- Prepare peppers: Slice the bell peppers into halves, removing the stems, white membranes, and seeds to create cavities for stuffing.
- Bake peppers: Place the pepper halves cut side up on a baking tray and bake for 25-30 minutes until the flesh becomes tender.
- Cook eggplant: Meanwhile, heat a pan over medium heat, add the eggplant cubes, cover, and cook until tender, then remove from the pan and set aside.
- Prepare filling: In the same pan, add fire roasted tomatoes with their liquid, cooked rice, paprika, cayenne pepper, oregano, garlic powder, and salt. Stir and cook until well combined and the liquid has evaporated.
- Combine filling ingredients: Add the cooked eggplant cubes, chopped green onion, and sliced olives to the pan. Stir gently to combine the filling thoroughly.
- Stuff peppers: Spoon the eggplant and tomato filling into the cavities of the baked pepper halves, filling each one completely.
- Garnish and bake: Sprinkle minced cilantro over the stuffed peppers, then place them back in the oven to bake as needed to meld flavors (estimated 5-10 minutes).
Notes
- You can use canned or fresh fire roasted tomatoes for convenience and flavor.
- Adjust the cayenne pepper quantity to control the spiciness of the filling.
- Cooking eggplant covered helps it tenderize faster and retain moisture.
- If preferred, rice can be substituted with quinoa or another grain.
- For extra flavor, sprinkle some cheese on top before final baking (optional, not included in original ingredients).