Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

Total Time
1hr 10mins
40 mins
30 mins

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

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