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    You are in: Home / Recipes / Eggplant Stuffed Bell Peppers Recipe
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    Eggplant Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    45 mins

    55 mins

    Chef #258528 Joanne's Note:

    This recipe was in the Southern Lady magazine Jan/Feb 2006. I used red peppers but you can use either color. I made a few adjustments which I thought made it much easier to prepare. My husband loved it and so did I. Presentation is important, but taste is what matters the most. Try it...you'll like it!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
    2. 2
      Pour oil in large skillet, stir in eggplant and garlic
    3. 3
      Cook until eggplant is soft, approximately 20 minutes.
    4. 4
      Remove from heat.
    5. 5
      Preheat oven to 350.
    6. 6
      Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
    7. 7
      Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
    8. 8
      Fill softened peppers with filling.
    9. 9
      Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
    10. 10
      Bake in oven covered for about 45 minutes.
    11. 11
      Remove from oven.
    12. 12
      Cover each pepper with marinara sauce.
    13. 13
      Return to oven for another 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Eggplant Stuffed Bell Peppers

    Serving Size: 1 (381 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 475.5
     
    Calories from Fat 291
    61%
    Total Fat 32.3 g
    49%
    Saturated Fat 11.5 g
    57%
    Cholesterol 38.3 mg
    12%
    Sodium 700.4 mg
    29%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 9.2 g
    37%
    Sugars 8.8 g
    35%
    Protein 19.0 g
    38%

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