STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
- Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
- Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
- Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
- Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
EGGPLANT STUFFED BELL PEPPER
I used my recipe for Donna's Eggplant Casserole as the filling which is a deconstructed eggplant parm, then topped it with six-cheese Italian blend then baked it until the cheese melted. I like my bell pepper to be hot but still crisp. You can cook your peppers to any texture you desire.
Provided by Donna Graffagnino
Categories Seafood
Time 3h
Number Of Ingredients 16
Steps:
- 1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
- 2. If using ground beef, season with salt, pepper, granulated garlic and onion and fry off the ground beef and/or breakfast sausage in a skillet until no longer pink.
- 3. Remove meat to drain in paper towel lined colander and discard grease. Wipe out skillet with paper towels and use to toast bread crumbs.
- 4. Slice top off of peppers and remove seeds and ribs from inside. Stand up peppers in a rectangle baking dish with just a little water in the bottom. Set aside.
- 5. In a stockpot saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 4 tablespoons olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
- 6. In a skillet heat 2 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat and set aside.
- 7. While eggplant mixture is cooking, get a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), shredded cheese (except cheese for topping) & seasonings. Mix well and set aside.
- 8. When the eggplant mixture has cooked down for an hour or so, add the meat or seafood and cook until hot and/or seafood is cooked through. Taste eggplant mixture and adjust seasoning as needed. Remove from Heat. Add eggs and cheese mixture to eggplant and mix well.
- 9. Stuff mixture into bell peppers and pack firmly. Liberally top with cheese reserved for topping and bake at 350* F for about 20-30 minutes or until cheese is melted and begins to turn golden. Enjoy!
- 10. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.
EGGPLANT GRATIN WITH ROASTED BELL PEPPERS AND GOAT CHEESE
My mom used to make this all the time when we were growing up, and it is fabulous. It is inexpensive to serve a large crowd, hearty enough to please vegetarians and meat lovers alike, and is versatile enough to be made gluten free in a pinch (just subtract the breadcrumbs). As a bonus, this can be prepared a day ahead and pulled out 1/2 hour before dinner. I paired it with toasted pine nut couscous and mixed green salad, and it was a huge hit!
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h10m
Yield 4
Number Of Ingredients 10
Steps:
- Place eggplant slices in a colander, sprinkle both sides with kosher salt, and allow to drain in the sink for 30 minutes.
- Combine 4 tablespoons olive oil, herbes de Provence, and garlic in a small bowl.
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
- Pat eggplant dry and press between paper towels to remove as much moisture as possible. Brush slices on both sides with olive oil mixture and place in a single layer on a heavy baking sheet.
- Broil eggplant in the preheated oven, turning once after browned, about 10 minutes. Continue cooking on other side until brown and crispy, about 10 minutes.
- Grease bottom and sides of a 10- or 12-inch baking dish with 1 1/2 teaspoons olive oil. Sprinkle 2 tablespoons panko over bottom and sides of dish.
- Cut eggplant slices in half crosswise on the diagonal and place half the slices in the prepared dish in a single layer. Layer bell peppers on top of eggplant. Arrange goat cheese slices over bell peppers. Season with black pepper and cover with remaining eggplant. Sprinkle with remaining bread crumbs and Parmesan cheese. Drizzle with remaining 1 1/2 teaspoons olive oil. Cover and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven uncovered until gratin is heated through and golden brown on top, 15 to 20 minutes.
- Turn oven to broil and place gratin 4 inches from heat source. Broil gratin until breadcrumbs are crispy and brown, 1 to 2 minutes. Allow to cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 345 calories, Carbohydrate 26 g, Cholesterol 39.5 mg, Fat 21.7 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 11 g, Sodium 1657.4 mg, Sugar 9 g
EGGPLANT STUFFED BELL PEPPERS
This recipe was in the Southern Lady magazine Jan/Feb 2006. I used red peppers but you can use either color. I made a few adjustments which I thought made it much easier to prepare. My husband loved it and so did I. Presentation is important, but taste is what matters the most. Try it...you'll like it!!
Provided by jrbennett
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
- Pour oil in large skillet, stir in eggplant and garlic
- Cook until eggplant is soft, approximately 20 minutes.
- Remove from heat.
- Preheat oven to 350.
- Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
- Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
- Fill softened peppers with filling.
- Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
- Bake in oven covered for about 45 minutes.
- Remove from oven.
- Cover each pepper with marinara sauce.
- Return to oven for another 10 minutes.
Nutrition Facts : Calories 475.5, Fat 32.4, SaturatedFat 11.6, Cholesterol 38.4, Sodium 700.4, Carbohydrate 31.6, Fiber 9.3, Sugar 8.9, Protein 19
PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)
Make and share this Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) recipe from Food.com.
Provided by Pneuma
Categories Peppers
Time 1h10m
Yield 8 stuffed peppers, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 415.4, Fat 25.4, SaturatedFat 8.1, Cholesterol 79.7, Sodium 332, Carbohydrate 35.8, Fiber 17, Sugar 14.4, Protein 17.2
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
SPICED EGGPLANT-STUFFED PEPPERS
These saucy stuffed peppers feature a hearty mix of spiced chickpeas and tender roasted eggplant. This recipe makes its own rich tomato sauce as the peppers cook, saving time and dirty dishes. To round out the Mediterranean flavors, consider serving with a side of whole wheat couscous. Don't miss out on these other vegan dishes.
Categories Baked & Stuffed/">Baked & Stuffed
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Prick both eggplants several times with a fork; place on a rimmed baking sheet. Roast 30 to 35 minutes or until soft all over when touched. Cool about 15 minutes or until easy to handle. Reduce oven temperature to 375°F.
- Meanwhile, drain liquid from canned tomatoes into bottom of a 3-qt. baking dish. Add minced garlic, 1½ teaspoons of the cumin, and ¼ teaspoon each of the paprika and coriander; mix well.
- Coarsely chop drained tomatoes; spread half of the tomatoes in baking dish. Place the remaining tomatoes in a medium bowl.
- Peel and coarsely chop eggplants. Add eggplants, chickpeas, onion, and chopped garlic to bowl with tomatoes. Stir in the remaining 1 teaspoon each cumin, paprika, and coriander.
- Cut off pepper tops and set aside; remove seeds and membranes. Spoon eggplant mixture into peppers. Place peppers in the baking dish.
- Bake 30 minutes. Place tops on peppers; bake 30 minutes more or until peppers are tender and tops start to brown. Serve warm or at room temperature with pan sauce on the side.
ROASTED PEPPERS STUFFED WITH CHICK-PEA AND EGGPLANT PURéE AND MUSHROOMS
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425° F.
- Trim and quarter mushrooms. Halve tomatoes lengthwise. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shallot, stirring, until softened. Reduce heat to moderate and cook garlic, stirring, until fragrant, about 20 seconds. Add mushrooms and cook, stirring, 2 minutes. Remove skillet from heat. Stir in tomatoes and season with salt and pepper.
- Halve bell peppers lengthwise through stems and discard seeds and ribs. Season pepper shells with salt and pepper and in a large baking pan bake in upper third of oven 10 minutes.
- Spoon chick-pea and eggplant purée evenly into shells, smoothing tops. Mound mushroom mixture onto center of purée and sprinkle with pine nuts. Bake stuffed peppers in upper third of oven until heated through, about 15 minutes. (Alternatively, grill pepper shells, skin sides up, on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes, or until slightly charred. Transfer shells to a work surface and stuff them as above. Grill stuffed peppers, covered, until heated through, about 5 minutes.)
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- Wash all vegetables (peppers, tomatoes, and eggplant) thoroughly, and place them aside into a medium-sized baking dish. Explore which way you will fit them all when baking later.
- Slice off the ends of the eggplant (discard tops) in a way that will allow them to stand up in the baking dish. Carve the inside of the eggplant and put it into a bowl.
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- Cut the eggplant in half, then scoop our the flesh. Set aside. Take the tops off the peppers, scoop out the seeds, set aside together with the eggplant into a roasting dish.
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- Turn the heat off and add the cooked quinoa, mozzarella cheese, parmesan, parsley, and tomato sauce. Season to taste with salt and pepper.
- Cut the tops off the peppers and scrape out the seeds and ribs with a spoon or melon baller. Place the peppers into an 8×8 dish, then pour a 1/2 cup of water into the bottom of the pan. Spoon the quinoa mixture evenly into the peppers. Cover the dish with foil, then bake for 50 minutes, until the peppers are slightly tender. Spoon extra tomato sauce on top and sprinkle a little more mozzarella, and bake the peppers for another 10 minutes, uncovered. Serve and enjoy!
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