Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

Recipe by Pneuma
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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