Eggplant-Stuffed Bell Peppers in Tomato Basil Sauce
Enjoy a taste of Italy with these Eggplant-Stuffed Bell Peppers, bursting with flavor and goodness. This delightful recipe combines tender bell peppers filled with a savory mixture of sautéed eggplants, fresh basil, and creamy mozzarella cheese, all baked to perfection. Perfect for a family dinner or as an impressive dish for gatherings, this recipe brings tradition and health together on your plate. Serve them hot alongside a fresh salad for a complete meal or enjoy them as a delicious vegetarian option that everyone will love.
N/A
Servings
400
Calories
12
Ingredients
Ingredients
eggplant
3 large (peeled and diced)
salt
to taste (for sweating eggplants)
olive oil
1/4 cup (or use Pam cooking spray as needed)
egg
1 (beaten)
fresh basil
5 tablespoons (chopped, or 2 tablespoons dried basil)
dried breadcrumbs
3-4 tablespoons
pepper
to taste (for seasoning)
bell peppers
4 large
mozzarella cheese
1 1/2 cups (divided into 8 parts)
water
3-4 tablespoons
Pam cooking spray
for drizzling
aluminum foil
1 piece (for covering dish while baking)
Instructions
1
Start by preparing the eggplants. Dice and peel them, then sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture and bitterness.
2
Rinse the salted eggplants under cold water to remove the salt, then pat them dry with paper towels.
3
In a large frying pan, heat olive oil over medium heat. Add the diced eggplants in batches and sauté until they are soft and golden brown, about 8-10 minutes for each batch. Transfer the cooked eggplants to a food processor and pulse until coarsely chopped.
4
In the food processor, also add the egg, chopped fresh basil (or dried if using), breadcrumbs, salt and pepper to taste, and pulse a few more times until the mixture is well combined.
5
Preheat your oven to 200°C (400°F). While the oven is heating, prepare the bell peppers.
6
Cut off the tops of each bell pepper and carefully remove the seeds. Place them upright in a lightly greased casserole dish.
7
Spoon the eggplant filling evenly into each bell pepper, packing gently. Top with equal portions of mozzarella cheese.
8
Lightly spray the dish with Pam cooking spray or drizzle with olive oil, then pour water into the bottom of the dish to help steam the peppers.
9
Cover the dish with a tight-fitting lid or aluminum foil and bake in the preheated oven for about 30 minutes, or until the peppers are tender and the cheese is bubbly.
10
Remove from the oven, allow to cool slightly, then serve warm, garnished with additional fresh basil if desired.
Nutrition Information
20g
Fat
40g
Carbs
15g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Eggplant-Stuffed Bell Peppers in Tomato Basil Sauce?
It is an Italian-inspired vegetarian dish featuring tender bell peppers filled with a mixture of sauteed eggplant, fresh basil, breadcrumbs, and mozzarella cheese.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses eggplant and cheese as the primary filling components.
How many calories are in this dish?
Each serving contains approximately 400 calories.
What are the primary ingredients?
The main ingredients include 3 large eggplants, 4 large bell peppers, mozzarella cheese, fresh basil, breadcrumbs, and an egg.
Why do I need to salt the eggplant?
Salting the eggplant helps draw out excess moisture and removes any inherent bitterness before cooking.
How long should the eggplant sit with salt?
You should let the salted eggplant sit for about 10 minutes.
Should I rinse the eggplant after salting?
Yes, rinse the eggplants under cold water to remove the salt and then pat them dry with paper towels.
How do I cook the eggplant filling?
Sauté the diced eggplants in olive oil for 8-10 minutes until soft and golden brown, then pulse them in a food processor.
What temperature should I set the oven to?
Preheat your oven to 200°C (400°F).
How long do the stuffed peppers bake?
The peppers should bake for about 30 minutes until they are tender and the cheese is bubbly.
Can I use dried basil instead of fresh?
Yes, you can substitute 5 tablespoons of fresh basil with 2 tablespoons of dried basil.
How much protein is in this recipe?
This recipe contains 15g of protein per serving.
What type of cheese is used for the topping?
Mozzarella cheese is used, specifically 1 1/2 cups divided into equal parts for the peppers.
How much fiber does this dish provide?
This dish provides 10g of fiber per serving.
Why is water added to the bottom of the casserole dish?
Water is added to create steam in the oven, which helps the peppers become tender while baking.
Do I need to peel the eggplants?
Yes, the recipe suggests peeling and dicing the 3 large eggplants.
How many bell peppers are needed?
You will need 4 large bell peppers for this recipe.
What is the fat content?
The dish contains 20g of fat per serving.
What is the carbohydrate count?
There are 40g of carbohydrates per serving.
Should the dish be covered while baking?
Yes, cover the dish with a tight-fitting lid or aluminum foil to ensure the peppers steam properly.
Can I use a food processor for the mixture?
Yes, a food processor is used to combine the sautéed eggplant with the egg, basil, and breadcrumbs.
How do I prepare the bell peppers?
Cut off the tops of each pepper and carefully remove the seeds before stuffing.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, vegetarian, and family-friendly meal.
What should I serve with these stuffed peppers?
They can be served hot alongside a fresh salad for a complete meal.
How much breadcrumbs are required?
The recipe calls for 3-4 tablespoons of dried breadcrumbs.
Can I substitute olive oil?
Yes, you can use Pam cooking spray as an alternative to olive oil for sautéing or drizzling.
What is the preparation for the egg?
The egg should be beaten before being added to the filling mixture.
Is this recipe suitable for families?
Yes, it is described as an impressive dish for gatherings and a family-friendly comfort food.
How much water is added to the pan?
You should add 3-4 tablespoons of water to the bottom of the dish.
Can I garnish the dish?
Yes, you can garnish the finished peppers with additional fresh basil if desired.