Eggplant Stuffed Peppers

⁽¹⁾

A succulent dish where pieces of eggplant are stuffed with mozzarella cheese and topped off with a delicious marinara sauce.

120 minutes Prep: 60 minutes Cook: 60 minutes

1394 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	large	eggplant	peeled and cut into bite-size pieces
2	tablespoons	vegetable oil
3	cloves	garlic	minced
1	cup	bread crumbs	italian
1	x	basil
1/2	cup	cheese	grated
1/2	pound	mozzarella cheese	sliced
1	x	black pepper	to taste
1	x	parsley leaves
1	x	marinara sauce
4	each	sweet red bell pepper	cut in half lengthwise, seeded and parboiled

Directions

Saute pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it. Stir in the bread crumbs until are moistened. Sprinkle with basil and add the grated cheese, pepper and parsley. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center. Cover with more of the eggplant mixture.

Place in baking pan with 1/2 cup water and bake at 350 degrees for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.

Reviews

This was a very good recipe!! It was really easy to make! I changed it a little bit by pouring spagetti sauce over the stuffed pepper and melted a thick layer of Provolone cheese on top. I put it over spagetti! Tasted GREAT!!!!!
over 8 years ago

-1

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Nutrition Facts

Serving Size 864g

Amount per Serving

Calories 1394 45% of calories from fat

	% Daily Value*
Total Fat 69.0g	107%
Saturated Fat 28.0g	140%
Trans Fat 0.0g
Cholesterol 145mg	48%
Sodium 2219mg	92%
Total Carbohydrate 122.0g	41%
Dietary Fiber 15.0g	62%
Sugars 30.0g
Protein 76.0g	152%

Vitamin A	320%		Vitamin C	1027%
Calcium	205%		Iron	46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I make this recipe all the time! Big hit every time. If I don't have pecans, I'll use walnut pieces. And sometimes for a more festive look, I'll add chopped marashino cherries. I also mix chocolate chips with butterscotch chips. It's a very versatile recipe that allows for many variations.