Eggplant Stuffed Peppers

Name: Eggplant Stuffed Peppers
Prep time: P1H
Cook time: P1H
Total time: P2H
Yield: 4
Cuisine: Fusion
Ingredients: eggplant; vegetable oil; garlic; bread crumbs; basil; cheese; mozzarella cheese; black pepper; parsley leaves; marinara sauce; sweet red bell peppers

Submitted by TS675s

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

YIELD

4 servings

PREP

60 min

COOK

60 min

READY

120 min

Ingredients

LARGE EGGPLANT
peeled and cut into bite-size pieces *

TABLESPOONS VEGETABLE OIL

CLOVES GARLIC
minced

CUP BREAD CRUMBS
italian

X BASIL *

CUP CHEESE
grated

POUND MOZZARELLA CHEESE
sliced

X BLACK PEPPER
to taste *

X PARSLEY LEAVES *

X MARINARA SAUCE *

EACH SWEET RED BELL PEPPERS
cut in half lengthwise, seeded and parboiled

Directions

Sauté 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 ½ cup water and bake at 350℉ (180℃) for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.

* not incl. in nutrient facts

Comments

Nutrition Facts

230g

Amount per Serving

Calories 405 49% of calories from fat

% Daily Value *

Total Fat 22g 34%

Saturated Fat 10g 50%

Trans Fat 0g

Cholesterol 51mg 17%

Sodium 643mg 27%

Total Carbohydrate 10g 10%

Dietary Fiber 4g 15%

Sugars g

Protein 45g

Vitamin A 83% • Vitamin C 257%

Calcium 62% • Iron 12%

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