Eggplant Stuffed Bell Pepper Recipes

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.

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.

Steps:

• Heat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
• Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
• In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
• Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

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.

Steps:

• Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
• Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
• Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
• Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper 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.

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.

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.

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.