Peperoni Ripieni Italian Stuffed Bell Peppers with Eggplant
Discover the rustic charm of *Peperoni Ripieni*, Italian stuffed bell peppers filled with a savory medley of eggplant, Parmesan cheese, and aromatic herbs. This mouthwatering recipe brings together tender roasted bell peppers and a hearty filling of sautéed eggplant, garlic, onions, and diced tomatoes, creating a flavor-packed dish that’s both comforting and elegant. Enhanced with breadcrumbs for texture and a sprinkle of optional red pepper flakes for a subtle kick, these stuffed peppers are baked to perfection, offering a golden, cheesy topping that’s irresistibly satisfying. Perfect as a main course or side dish, this recipe celebrates the vibrant flavors of Italian cuisine while remaining easy to prepare. Whether you're serving dinner guests or enjoying a cozy meal at home, these stuffed bell peppers are sure to delight!
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Recipe Information
Ingredients
- 4 bell peppers
- 1 medium eggplant
- 3 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 1 cup bread crumbs
- 1 cup Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 cup diced tomatoes
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off of the bell peppers and remove the seeds. Rinse the peppers and set aside. Save the tops for presentation or discard.
Dice the eggplant into small cubes. Sprinkle lightly with salt and let sit in a colander for 10 minutes to draw out excess moisture. Rinse and pat dry.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5–7 minutes, stirring occasionally, until softened. Remove from skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Finely chop the onion and garlic, then sauté in the skillet until the onion is translucent, about 3–4 minutes.
Stir the cooked eggplant back into the skillet with the onion and garlic. Add diced tomatoes, bread crumbs, Parmesan cheese, parsley, salt, black pepper, and optional crushed red pepper flakes. Mix well to combine into a cohesive stuffing mixture.
Stuff each bell pepper with the prepared mixture, pressing down gently to fill completely. Place the stuffed peppers in a baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the stuffing is golden on top.
Let the stuffed peppers cool slightly before serving. Garnish with additional parsley and Parmesan cheese, if desired.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 55.5 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1355 mg | 104% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3323 mg | 71% | |
*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.
