Stuffed Bell Peppers With Eggplant Recipes

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

EGGPLANT STUFFED BELL PEPPER

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.

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE

Steps:

• Preheat the oven to 450 degrees F.
• Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
• Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
• Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
• Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
• Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.

PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)

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.

SPICED EGGPLANT-STUFFED PEPPERS

Steps:

• Preheat oven to 400°F. Prick both eggplants several times with a fork; place on a rimmed baking sheet. Roast 30 to 35 minutes or until soft all over when touched. Cool about 15 minutes or until easy to handle. Reduce oven temperature to 375°F.
• Meanwhile, drain liquid from canned tomatoes into bottom of a 3-qt. baking dish. Add minced garlic, 1½ teaspoons of the cumin, and ¼ teaspoon each of the paprika and coriander; mix well.
• Coarsely chop drained tomatoes; spread half of the tomatoes in baking dish. Place the remaining tomatoes in a medium bowl.
• Peel and coarsely chop eggplants. Add eggplants, chickpeas, onion, and chopped garlic to bowl with tomatoes. Stir in the remaining 1 teaspoon each cumin, paprika, and coriander.
• Cut off pepper tops and set aside; remove seeds and membranes. Spoon eggplant mixture into peppers. Place peppers in the baking dish.
• Bake 30 minutes. Place tops on peppers; bake 30 minutes more or until peppers are tender and tops start to brown. Serve warm or at room temperature with pan sauce on the side.

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

STUFFED PEPPERS WITH LAMB AND EGGPLANT

Steps:

• Preheat the oven to 375 degrees F.
• Put the eggplant in a colander and sprinkle with salt. Let it drain for 30 minutes, then rinse, drain and pat dry and chop.
• Cut the top third of peppers off horizontally, seed and reserve tops. Season the peppers with salt and pepper, to taste, and put them in a large bowl. Drizzle them with a little extra-virgin olive oil, and arrange them upright in an oiled roasting dish.
• Heat the 1/4 cup of extra-virgin olive oil, in small pan over medium heat. Add the anchovies, if using, and let them melt into the olive oil. Stir in the garlic and rosemary and swirl for 1 to 2 minutes. Transfer the oil mixture to a mixing bowl and add the eggplant, potatoes, tomatoes, onions, olives, lamb and cheese. Toss to combine and fill the peppers, slightly overstuffing them. Set the tops in place and roast for1 hour. Cool and store for a make-ahead meal.
• Reheat in a hot oven by adding a little chicken stock or water to the baking dish for moisture. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until hot and cooked through, about 10 more minutes. Serve 2 peppers per adult portion.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

QUINOA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
• Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
• Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.