Stuffed peppers with eggplants

Votes: 1

How to Make Stuffed Peppers with Eggplant

Time: 50 min.
Complexity: easily
Servings: 4

Amazing taste and beautiful appearance of Fungetto (Italian mushroom) sets this dish apart from others. Stuffed peppers are a favorite in many countries, resulting in a wide variety of home cooking options. Peppers stuffed with vegetables are just as delicious as those stuffed with meat, especially if the latter is made with eggplant mixed Italian-style with capers, olives, and a tomato-basil sauce. Coat the stuffed peppers with a mixture of aromatic Parmesan and breadcrumbs and bake until a crispy cheesy crust forms. That alone will make it impossible not to fall in love with this appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Peppers

2 medium red bell peppers, halved lengthwise, stemmed and seeded
1 tbsp. l. olive oil
Cooking spray

Eggplants

2 eggplants, 250g each, trimmed and cut into 1cm pieces.
1/4 cup vegetable oil
1/4 teaspoon salt

Filling

750 gr. tomato sauce with basil
20 medium black olives, pitted, chopped
20 medium green olives, pitted, chopped
2 tbsp. l. capers, rinse
0.5 tsp salt
0.5 tsp ground black pepper

Topping

2 tbsp. breadcrumbs
2 tbsp. l. grated parmesan
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet pepper, eggplants, tomato sauce, Parmesan cheese, breadcrumbs, olive, olives, capers

Cooking the dish according to the recipe:

Preheat oven to 200°C with a rack in the middle. Spray a small baking dish or sheet pan with cooking spray.
Roasted red peppersPlace the peppers cut-side up on a baking sheet and drizzle with olive oil. Bake for 20 minutes, until the peppers are soft but still hold their shape.

EggplantsHeat vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the eggplant and cook, stirring frequently, until golden brown, 15 to 20 minutes. Drain on paper towels and season with salt.
Eggplant fillingIn a 12-inch nonstick skillet, combine the cooked eggplant, tomato-basil sauce, olives, capers, salt, and pepper. Bring to a boil and simmer for 8 minutes, until the sauce thickens slightly.
Topping: In a small bowl, mix together breadcrumbs and parmesan.

Turn on the grill function in the oven.

Transfer the filling to the peppers and sprinkle with the topping. Drizzle with olive oil and toast in the oven until golden brown, 2 to 3 minutes.