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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    southern chef in louisiana's Note:

    This is one of the most awesome stuffed pepper recipes I have come across.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the tops off of each of the bell peppers and remove the seeds. Place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. Turn to brown all sides. After they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin.
    2. 2
      Meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. Wipe off excess salt and cut eggplant into 1/2 inch cubes. Preheat oven to 375°F.
    3. 3
      In a skillet sauté the fennel in olive oil for 4 minutes. Add the eggplant and garlic and sauté 7 to 8 minutes more. Remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper.
    4. 4
      Divide filling among peppers. Arrange peppers in baking dish and sprinkle with cheese. Bake in preheated oven uncovered for 20 to 25 minutes or until heated through.

    Ratings & Reviews:

    • on July 19, 2004

      35

      I made this and thought they were alright. I had to add pasta sauce to them because I found them to be a little too dry. The combination of flavors was great and with some more added cheese and sauce, they turned out pretty good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2004

      55

      I just loved the different flavors in this dish. I halved the recipe. The red peppers were so soft, I just layed them in the pan, then poured the stuffing over. I used green olives, because that is what I had on hand.Each bite was a taste treat! Thanks Recipe Fairy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2004

      55

      This was absolutely the best Stuffed Pepper recipe I have had. I used black chopped olives as that is what I had in the fridge. The fennel together with the eggplant give an awesome flavour, if you like italian flavours you will just love this. I will definately be doing this again and again.

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

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    Nutritional Facts for Tuscan Stuffed Bell Peppers

    Serving Size: 1 (291 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 167.9
     
    Calories from Fat 89
    53%
    Total Fat 9.9 g
    15%
    Saturated Fat 1.6 g
    8%
    Cholesterol 1.4 mg
    0%
    Sodium 1206.9 mg
    50%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 8.6 g
    34%
    Sugars 7.3 g
    29%
    Protein 4.3 g
    8%

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