EGGPLANT STUFFED BELL PEPPER
I used my recipe for Donna's Eggplant Casserole as the filling which is a deconstructed eggplant parm, then topped it with six-cheese Italian blend then baked it until the cheese melted. I like my bell pepper to be hot but still crisp. You can cook your peppers to any texture you desire.
Provided by Donna Graffagnino
Categories Seafood
Time 3h
Number Of Ingredients 16
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.
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Chriselyn Mckenzie
[email protected]I'm not a fan of eggplant, but I tried this recipe because it looked so good. I was pleasantly surprised! The eggplant was cooked perfectly and the filling was flavorful. I would definitely recommend this recipe to others.
Erkan Ismani
[email protected]This recipe was a bit challenging, but it was worth it. The eggplant and bell peppers were cooked perfectly and the filling was delicious. I would definitely recommend this recipe to experienced cooks.
kelvin ranto
[email protected]I made this recipe for a party and it was a hit! Everyone loved the eggplant and bell peppers. The filling was also very flavorful. I would definitely recommend this recipe for a party.
A Fff
[email protected]I'm a beginner cook and this recipe was easy to follow. The eggplant and bell peppers were cooked perfectly and the filling was delicious. I would definitely recommend this recipe to other beginners.
Sagar Shahi
[email protected]This recipe was easy to follow and the results were delicious. The eggplant and bell peppers were cooked perfectly and the filling was flavorful. I would definitely recommend this recipe to others.
Aperaamo Mariner
[email protected]I'm not a fan of eggplant, but I tried this recipe because my friends raved about it. I was pleasantly surprised! The eggplant was cooked perfectly and the filling was flavorful. I would definitely recommend this recipe to others.
maeve
[email protected]This recipe was a bit time-consuming, but it was worth it. The eggplant and bell peppers were cooked perfectly and the filling was delicious. I would definitely recommend this recipe for a special occasion.
M Bilal Akmal Rana
[email protected]I'm a vegetarian so I used tofu instead of ground beef in the filling. The recipe turned out great! The eggplant and bell peppers were cooked perfectly and the filling was flavorful. I would definitely recommend this recipe to other vegetarians.
Lover Boy TTV
[email protected]I had some trouble finding eggplant at my local grocery store, but I was able to find it at a nearby farmer's market. The recipe was easy to follow and the results were delicious. I would definitely recommend this recipe to others.
U Malange
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The eggplant and bell peppers were cooked perfectly and the filling was flavorful. I would recommend using less chili powder if you don't like spicy food.
Ahmed Ahmednuur
[email protected]I've made this recipe several times and it's always a hit. The eggplant and bell peppers are always cooked perfectly and the filling is always flavorful. I love that this recipe is so versatile. I can use different types of ground meat, vegetables, a
Emilson Fortunat
[email protected]This recipe was easy to follow and the results were amazing! The eggplant and bell peppers were cooked perfectly and the filling was delicious. I would definitely recommend this recipe to others.
Mdarifin Arif
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked to perfection and the filling was so flavorful. I'll definitely be making this again.
Haroon charan
[email protected]This is one of my favorite recipes! I love the combination of flavors and textures. The eggplant is soft and creamy, the bell peppers are crispy, and the filling is savory and satisfying.
Namirembe Brenda
[email protected]I tried this recipe last night and it was a hit! The eggplant and bell peppers were cooked perfectly and the filling was delicious. I will definitely be making this again.