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Eggplant Stuffed Peppers
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Rating: 3.9/5 (30 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 413
% Daily Value**
Total Fat 21g
33%
Saturated Fat 12g
18%
Unsaturated Fat 2g
Cholesterol 40mg
13%
Sodium 671mg
28%
Total Carbohydrate 36g
12%
Dietary Fiber 7g
29%
Sugars 9g
Protein 21g
Vitamin A  23%Vitamin C  36%
Calcium  47%Iron  15%
Potassium  20%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Eggplant Stuffed Peppers

Recipe Tags: Vegetable Recipes

Date Added: October 20, 2012
This is a great recipe for vegetarians and rich in vitamin resources. Its simple and easy to cook from available-at-home ingredients. Basil, pepper, parsley have excellent medicinal value as well. The amount of cheese could be reduced if you are on diet.

Ingredients:

1 Eggplant peeled and cut into bite-size pieces
2 tablespoons Vegetable Oil
3 Cloves Of Garlic minced
1 cup Italian Bread Crumbs
1 tablespoon Fresh Basil
1/2 cup Cheddar Cheese grated sharp
1/2 lb Mozzarella Cheese sliced
Pepper to taste
Parsley to taste
1 cup Marinara Sauce
4 Bell Peppers cut in half Lengthwise, seeded red
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Directions:

1. Saute pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it.

2. Stir in the bread crumbs until are moistened.

3. Sprinkle with basil and add the grated cheese, pepper and parsley.

4. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center.

5. Cover with more of the eggplant mixture.

6. Place in baking pan with 1 cup water and bake at 350 degrees for 1 hour.

7. Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Tomato, Cheese, Garlic allergies.
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