Nut-Free Berenjenas Rellenas
Transform your dinner routine with this delicious and allergen-friendly twist on a Spanish classic: Nut-Free Berenjenas Rellenas. These hearty stuffed eggplants are filled with a savory mixture of sautéed onions, garlic, red bell peppers, and ground beef, perfectly seasoned with cumin, paprika, and a hint of tomato sauce. Roasted to tender perfection, each eggplant half is topped with melted cheddar cheese for a satisfying, golden finish. This nut-free recipe is easy to follow, ready in just over an hour, and serves four generously. Perfect for a comforting weeknight meal or an impressive dish for guests, these stuffed eggplants will quickly become a family favorite. Don't forget the fresh parsley garnish for a burst of color and flavor!
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Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 250 grams ground beef
- 250 grams tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams, shredded cheddar cheese
- 2 tablespoons, chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped flesh for later use.
Brush the eggplant shells with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Roast in the oven for 20 minutes, until slightly tender.
While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes until translucent.
Add the minced garlic and diced red bell pepper, continue to sauté for another 2-3 minutes.
Chop the reserved eggplant flesh and add it to the pan along with the ground beef. Cook until the beef is browned, breaking it apart with a spatula.
Stir in the tomato sauce, cumin, paprika, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens slightly.
Remove the eggplant shells from the oven and turn them over. Fill each shell with the beef and vegetable mixture.
Sprinkle the shredded cheddar cheese evenly over the filled eggplants.
Return the stuffed eggplants to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 43.7 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
