Stuffed bell peppers and eggplants cut in half and baked with lots of vegetables, herbs, and breadcrumbs. I know the season for bell peppers and eggplants is over, but I can’t resist! They’re too good and in the kitchen, you can cook them in a thousand ways, even making mistakes, and any recipe, cooking method, or style always turns out delicious. I simply prepare them like this, open and seasoned, then baked. Sometimes I even use them to season pasta.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 260.47 (Kcal)
- Carbohydrates 23.24 (g) of which sugars 8.14 (g)
- Proteins 5.24 (g)
- Fat 16.82 (g) of which saturated 2.86 (g)of which unsaturated 0.90 (g)
- Fibers 5.28 (g)
- Sodium 1,881.23 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Stuffed Bell Peppers and Eggplants
- 2 eggplants
- 2 bell peppers
- 1/3 cup breadcrumbs
- 2 tbsp extra virgin olive oil
- 1.5 tsp salt
- 2 bunches basil
- 10 g salted capers
- 10 black olives
- 1 tbsp pecorino cheese (grated)
Necessary Tools for Preparing Stuffed Bell Peppers and Eggplants
- Cutting Board
- Baking Tray
- Bowl
Steps for Preparing Stuffed Bell Peppers and Eggplants
I wash all the herbs and the eggplants with the bell peppers. I cut the bell peppers and eggplants in half lengthwise. I remove the seeds from the bell peppers and make cross cuts in the eggplants lengthwise. In a bowl, I place the breadcrumbs, chopped basil with garlic, wash the capers from the salt, and finely chop them along with the olives. I add the pecorino with a pinch of salt and a dash of extra virgin olive oil. I distribute this seasoning over the bell peppers and eggplants, add a little more oil on top, and place them in the oven at 375°F for 30 minutes. After the time has passed, let them rest for a moment and serve while still hot.
Stuffed Bell Peppers and Eggplants
More than a side dish, prepared this way, it becomes a main dish of stuffed bell peppers and eggplants, to be prepared and consumed even the next day. It can be stored in the fridge for up to two days in an airtight container.
More than a side dish, prepared this way, it becomes a main dish of stuffed bell peppers and eggplants, to be prepared and consumed even the next day. It can be stored in the fridge for up to two days in an airtight container.
