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eggplant stuffed bell pepper

(1 rating)
StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

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.

►
(1 rating)
yield 10 serving(s)
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For eggplant stuffed bell pepper

  • 2 md
    eggplants, peeled & diced
  • 6 Tbsp
    olive oil, divided
  • 3 can
    (15 oz) diced tomatoes, drained
  • 2 md
    onions, chopped
  • 1 md
    bell pepper, chopped
  • 3 scoop
    celery, diced
  • 2 Tbsp
    celery, diced
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried parsley
  • 1 Tbsp
    dried chives
  • salt & white pepper
  • 1 c
    shredded parmesan
  • 1 1/2 lb
    ground meat, pork breakfast sausage, cooked louisiana crawfish tails, or raw shrimp
  • 3 c
    italian bread crumbs, toasted in skillet
  • 3 lg
    eggs
  • 1+ c
    shredded mozzarella or italian blend cheese for final topping

How To Make eggplant stuffed bell pepper

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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