Ingredients
-
3
-
-
1/4
-
1
-
5
-
3 - 4
-
-
4
-
1 1/2
-
3 - 4
-
-
-
-
-
Directions
Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant), A traditional delicious Italian stuffed pepper with eggplants with a nice presentation , This was a lovely recipe, a little fiddly but worth it used dried basil, and although I did think it looked like a lot of basil I tasted it as I added it and found that it was an adequate amount I grilled (broiled) my eggplant as it doesn’t absorb as much oil this way I did find after serving this that it wanted a little marinara sauce over the top Could be a nice starter for a dinner party Thanks!
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Steps
|
1
Done
|
Salt Out Eggplants by Adding Salt and Allow to Stand 10 Minutes Until They Sweat. |
|
2
Done
|
Wash Eggplants Again to Ensure the Bitterness Is Removed. |
|
3
Done
|
Heat Enough Olive Oil in a Fry Pan and Saute the Eggplants Until They Become Soft. Sauteing Can Be Done in Batches. |
|
4
Done
|
Remove Eggplants to a Food Processor and Pulse For a Few Seconds. |
|
5
Done
|
Add Egg, Basil, Breadcrumbs, Salt and Pepper to Taste, and Mix. |
|
6
Done
|
in the Meantime, Preheat Oven to 200c. |
|
7
Done
|
Cut Off Tops of Green Peppers and Remove Seeds. |
|
8
Done
|
Arrange Bell Peppers in a Casserole Dish With the Open Part Showing. |
|
9
Done
|
Distribute the Eggplant Stuffing Mix to the Bell Peppers. |
|
10
Done
|
Top Each Pepper With Mozzarella Cheese. |
|
11
Done
|
Spray Pam Onto the Dish and Add the Water. |
|
12
Done
|
Cover With a Tight Fitting Lid or Aluminum Foil. |
|
13
Done
|
Bake 30 Minutes or Until the Peppers Are Tender. |
