Best 7 Eggplant Stuffed Bell Pepper Recipes

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Eggplant stuffed bell pepper is a delicious and versatile dish that can be enjoyed for lunch or dinner. This hearty dish combines the flavors of eggplant, bell peppers, and a variety of seasonings to create a tasty meal that is sure to please everyone. With its vibrant colors and unique flavors, eggplant stuffed bell pepper is a great way to add some variety to your weekly meals. Whether you are looking for a vegetarian option or a flavorful side dish, eggplant stuffed bell pepper is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED EGGPLANT-STUFFED PEPPERS



Spiced Eggplant-Stuffed Peppers image

These saucy stuffed peppers feature a hearty mix of spiced chickpeas and tender roasted eggplant. This recipe makes its own rich tomato sauce as the peppers cook, saving time and dirty dishes. To round out the Mediterranean flavors, consider serving with a side of whole wheat couscous. Don't miss out on these other vegan dishes.

Categories     Baked & Stuffed/">Baked & Stuffed

Time 2h

Number Of Ingredients 10

2 large eggplants (1 lb. each)
1 28-oz. can no-salt-added whole peeled tomatoes
1 clove garlic, minced
2½ teaspoons ground cumin
1¼ teaspoons paprika
1¼ teaspoons ground coriander
1 15-oz. can chickpeas, rinsed and drained (1½ cups)
1 onion, finely chopped (1 cup)
3 cloves garlic, chopped
6 medium yellow and/or green bell 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.

EGGPLANT STUFFED BELL PEPPERS



Eggplant Stuffed Bell Peppers image

This recipe was in the Southern Lady magazine Jan/Feb 2006. I used red peppers but you can use either color. I made a few adjustments which I thought made it much easier to prepare. My husband loved it and so did I. Presentation is important, but taste is what matters the most. Try it...you'll like it!!

Provided by jrbennett

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

boiling water
4 bell peppers, I used red, cut in half lengthwise, deseeded and pith removed
4 tablespoons oil
2 large eggplants, peeled and cut into bite size pieces
3 garlic cloves, minced
1 cup Italian seasoned breadcrumbs
1/2 cup fresh basil, finely chopped
2 ounces parmesan cheese, grated
pepper
1/2 cup fresh parsley, minced
8 ounces goat cheese
1/2 cup pine nuts, toasted
marinara sauce

Steps:

  • Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
  • Pour oil in large skillet, stir in eggplant and garlic
  • Cook until eggplant is soft, approximately 20 minutes.
  • Remove from heat.
  • Preheat oven to 350.
  • Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
  • Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
  • Fill softened peppers with filling.
  • Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
  • Bake in oven covered for about 45 minutes.
  • Remove from oven.
  • Cover each pepper with marinara sauce.
  • Return to oven for another 10 minutes.

Nutrition Facts : Calories 475.5, Fat 32.4, SaturatedFat 11.6, Cholesterol 38.4, Sodium 700.4, Carbohydrate 31.6, Fiber 9.3, Sugar 8.9, Protein 19

STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE



Stuffed Peppers with Eggplant and Cheesy Rice image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 red bell peppers
2 yellow bell peppers
3 to 4 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, sliced
1 jalapeno, thinly sliced into rings
1 small yellow onion, diced
1 small eggplant, peeled and diced
1 cup arborio rice
1 cup dry white wine
One 15-ounce can crushed tomatoes
1/3 cup mascarpone cheese
1 small bunch basil, leaves picked and torn, plus more for serving
8 ounces fresh mozzarella, grated on the large holes of a box grater

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.

COUSCOUS-STUFFED EGGPLANT



Couscous-Stuffed Eggplant image

Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1/2 head garlic
4 small eggplant
2 to 3 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked couscous
1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
1/4 cup low-fat ricotta cheese
1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
1/2 pound red and yellow cherry tomatoes, cut into eighths

Steps:

  • Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
  • Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
  • In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
  • Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
  • Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.

Nutrition Facts : Calories 222 g, Cholesterol 3 g, Fat 8 g, Fiber 5 g, Protein 6 g, Sodium 379 g

PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)



Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) image

Make and share this Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) recipe from Food.com.

Provided by Pneuma

Categories     Peppers

Time 1h10m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 12

3 large eggplants, peeled and diced
salt
1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed
1 egg
5 tablespoons chopped fresh basil or 2 tablespoons dried basil
3 -4 tablespoons dried breadcrumbs
salt and pepper, to taste
4 large bell peppers
1 1/2 cups mozzarella cheese, to be divided into 8 parts
3 -4 tablespoons water
Pam cooking spray or olive oil, when drizzling the dish
aluminum foil

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.

Nutrition Facts : Calories 415.4, Fat 25.4, SaturatedFat 8.1, Cholesterol 79.7, Sodium 332, Carbohydrate 35.8, Fiber 17, Sugar 14.4, Protein 17.2

EGGPLANT AND BELL PEPPER STIR-FRY



Eggplant and Bell Pepper Stir-Fry image

Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.

Provided by TYNHEIDS

Time 30m

Yield 4

Number Of Ingredients 10

½ cup warm water
¼ cube vegetable bouillon
1 tablespoon vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium eggplant, cubed
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
3 tablespoons hoisin sauce, or more as needed

Steps:

  • Mix water and bouillon together in a small bowl until dissolved; set aside.
  • Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

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.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

Tips:

  • Choose the right bell peppers: Look for large, firm bell peppers with smooth skin and no blemishes. Avoid peppers that are cracked or have soft spots.
  • Prepare the bell peppers properly: Cut the tops off the bell peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Cook the eggplant filling thoroughly: Make sure the eggplant is cooked through before stuffing the bell peppers. This will help prevent the peppers from becoming soggy.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings for your stuffed bell peppers. Some popular options include ground beef, sausage, rice, and vegetables.
  • Bake the stuffed bell peppers until tender: Bake the stuffed bell peppers in a preheated oven until the peppers are tender and the filling is cooked through. This usually takes about 30 minutes.
  • Serve the stuffed bell peppers with your favorite toppings: Once the stuffed bell peppers are cooked, serve them with your favorite toppings. Some popular options include cheese, salsa, sour cream, and guacamole.

Conclusion:

Eggplant stuffed bell peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With so many different variations to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a new and exciting way to enjoy bell peppers, give eggplant stuffed bell peppers a try!

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