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    You are in: Home / Recipes / Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) Recipe
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    Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

    Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant). Photo by Chickee

    1/1 Photo of Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    Pneuma's Note:

    A traditional delicious Italian stuffed pepper with eggplants with a nice presentation.

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    Serves: 4


    stuffed ...

    Units: US | Metric


    1. 1
      Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
    2. 2
      Wash eggplants again to ensure the bitterness is removed.
    3. 3
      Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
    4. 4
      Remove eggplants to a food processor and pulse for a few seconds.
    5. 5
      Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
    6. 6
      In the meantime, preheat oven to 200°C.
    7. 7
      Cut off tops of green peppers and remove seeds.
    8. 8
      Arrange bell peppers in a casserole dish with the open part showing.
    9. 9
      Distribute the eggplant stuffing mix to the bell peppers.
    10. 10
      Top each pepper with mozzarella cheese.
    11. 11
      Spray Pam onto the dish and add the water.
    12. 12
      Cover with a tight fitting lid or aluminum foil.
    13. 13
      Bake 30 minutes or until the peppers are tender.

    Ratings & Reviews:

    • on September 03, 2008


      This was a lovely recipe, a little fiddly but worth it. I used dried basil, and although I did think it looked like a lot of basil I tasted it as I added it and found that it was an adequate amount. I grilled (broiled) my eggplant as it doesn't absorb as much oil this way. I did find after serving this that it wanted a little marinara sauce over the top. Could be a nice starter for a dinner party. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2008


      Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! I chose this recipe for Zingo as my family enjoys all kinds of stuffed vegetables & I was sure they'd enjoy these. This recipe is so easy to make & the aubergine turn out really delicious. They are also nice to look at - you could do this wuth baby aubergines too for a great appetizer or starter. Thanks Marie for a fab recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

    Serving Size: 1 (662 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.4
    Calories from Fat 228
    Total Fat 25.4 g
    Saturated Fat 8.0 g
    Cholesterol 79.6 mg
    Sodium 332.0 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 17.0 g
    Sugars 14.4 g
    Protein 17.2 g

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