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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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    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


      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.

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    • on July 17, 2004


      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


      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


    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
    Total Fat 9.9 g
    Saturated Fat 1.6 g
    Cholesterol 1.4 mg
    Sodium 1206.9 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 8.6 g
    Sugars 7.3 g
    Protein 4.3 g

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