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
STUFFED BELL PEPPERS
Make and share this Stuffed Bell Peppers recipe from Food.com.
Provided by WaterMelon
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan.
- Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205C) Cut tops off peppers, seed insides, and arrange peppers in a large baking dish.
- Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat.
- Brown ground beef in skillet.
- Stir in chopped peppers and onions in oil until soft.
- Add parsley.
- Reduce heat to low, and continue cooking for 5 minutes.
- Mix in cooked rice and 1 1/5 cups tomato sauce.
- Season to taste with salt and pepper.
- Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes.
- Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 476.9, Fat 28.9, SaturatedFat 9.1, Cholesterol 61, Sodium 866.4, Carbohydrate 34.3, Fiber 5, Sugar 9.5, Protein 21.4
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
ITALIAN STUFFED BELL PEPPERS
This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.
Provided by Midwest Maven
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix together the cooked rice and the raw ground beef.
- Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
- Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
- Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
- Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
- Sprinkle the top with salt, pepper, and garlic powder.
- Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
- Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
- Enjoy!
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