Vegetarian

Eggplant stuffed Bell Peppers takes 10 minutes to prepare.

Eggplant stuffed Bell Peppers takes 25 minutes to cook.

Eggplant stuffed Bell Peppers makes 8 servings.

The ingredients for Eggplant stuffed Bell Peppers are:

2 small or 1 medium (300 grams) Eggplant- diced
1.25 cup (1 can) Del Monte Diced Tomatoes, No Salt Added
10 green olives (more if wanted)
2 tbsp drained Capers
4 Bell Pepper in half
2 tbsp fresh Basil
1 t Celery Salt
8 tbsp Parmesan Cheese, shredded
2 tbsp and 1 t Olive Oil
1 garlic clove crushed or about 1t garlic powder
oregano, salt, pepper, and re pepper flakes to taste1 clove Garlic

Here is how you make Eggplant stuffed Bell Peppers:

Heat 2 T oil in pan. Mean while, toss halved bell peppers in rest of oils and roast at 400 until soft, about 20 minutes. Add diced eggplant to heated oil on stove top. Cook until slightly browned and soft. Add tomatoes, capers, olives, basil and other herbs to pan. Cook until liquid is gone. Use this mixture to stuff the roasted bell peppers. Top with shredded Parmesan cheese (about 1 T each pepper). Return to oven until cheese is melted and a browning slightly.Serving Size: makes 8 half bell peppersNumber of Servings: 8Recipe submitted by SparkPeople user OMENDER.

The nutritional information for Eggplant stuffed Bell Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 96.8

• Total Fat: 6.1 g
• Cholesterol: 3.6 mg
• Sodium: 276.3 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 2.7 g
• Protein: 3.2 g