eggplant stuffed bell pepper

Name: Eggplant Stuffed Bell Pepper
Prep time: 1 h
Cook time: 2 h
Yield: 10
Cuisine: Italian
Ingredients: 2 medium eggplants, peeled & diced; 6 tablespoon(s) olive oil, divided; 3 can(s) (15 oz) diced tomatoes, drained; 2 medium onions, chopped; 1 medium bell pepper, chopped; 3 scoop(s) celery, diced; 2 tablespoon(s) celery, diced; 1 tablespoon(s) dried basil; 1 tablespoon(s) dried parsley; 1 tablespoon(s) dried chives; - salt & white pepper; 1 cup(s) shredded parmesan; 1 1/2 pound(s) ground meat, pork breakfast sausage, cooked louisiana crawfish tails, or raw shrimp; 3 cup(s) italian bread crumbs, toasted in skillet; 3 large eggs; 1+ cup(s) shredded mozzarella or italian blend cheese for final topping

(1 RATING)

45 Pinches 10 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jun 25, 2014

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.

Rate

prep time 1 Hr

cook time 2 Hr

method Stove Top

yield 10 serving(s)

Ingredients

2 medium eggplants, peeled & diced
6 tablespoons olive oil, divided
3 cans (15 oz) diced tomatoes, drained
2 medium onions, chopped
1 medium bell pepper, chopped
3 scoops celery, diced
2 tablespoons celery, diced
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried chives
- salt & white pepper
1 cup shredded parmesan
1 1/2 pounds ground meat, pork breakfast sausage, cooked louisiana crawfish tails, or raw shrimp
3 cups italian bread crumbs, toasted in skillet
3 large eggs
1+ cup shredded mozzarella or italian blend cheese for final topping

How To Make eggplant stuffed bell pepper

Step 1

Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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!
Step 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.
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