Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your dinner guests? Look no further than Chef John Folse's Eggplant Stuffed Bell Peppers! This delightful dish combines the rich flavors of tender eggplant, savory garlic, and gooey cheese, all nestled inside vibrant bell peppers. Perfect for a family meal or a cozy dinner party, these stuffed peppers are not only visually stunning but also packed with wholesome ingredients. So, roll up your sleeves and get ready to create a dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large eggplants
- 4 bell peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed bell peppers cook evenly and thoroughly.
- Begin by preparing the eggplants. Cut the eggplants in half lengthwise and scoop out the flesh using a spoon, leaving about a 1/2-inch border around the skin to create a shell. Set the scooped-out flesh aside for later use.
- In a large pot of boiling salted water, blanch the bell peppers for about 5 minutes. This will soften them slightly and make them easier to stuff. After blanching, remove the peppers and place them upside down on a paper towel to drain excess water.
- In a skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and continue to sauté for an additional minute, being careful not to burn the garlic.
- Chop the reserved eggplant flesh into small pieces and add it to the skillet with the onions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is soft and tender.
- Once the eggplant mixture is cooked, remove it from heat and let it cool slightly. In a large mixing bowl, combine the eggplant mixture with breadcrumbs, shredded cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Carefully stuff each blanched bell pepper with the eggplant mixture, packing it in gently but firmly. Place the stuffed peppers upright in a baking dish.
- If desired, sprinkle additional shredded cheese on top of each stuffed pepper for a cheesy crust. You can also drizzle a little olive oil over the peppers to enhance flavor.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy your delicious Chef John Folse's Eggplant Stuffed Bell Peppers!
Tips
- Choose the Right Eggplants: Look for firm, shiny eggplants with smooth skin. This ensures you get the best flavor and texture for your stuffing.
- Don’t Skip the Blanching: Blanching the bell peppers not only softens them but also helps retain their vibrant color. Make sure to drain them well to avoid sogginess.
- Customize Your Filling: Feel free to add other ingredients to the stuffing, such as cooked ground meat, beans, or different vegetables for added flavor and texture.
- Cheese Lovers Unite: For an extra cheesy experience, mix different types of cheese into the filling or sprinkle more on top before baking.
- Let Them Rest: After baking, allow the stuffed peppers to cool for a few minutes before serving. This helps the flavors meld together and makes them easier to handle.
- Pair It Right: Serve these stuffed peppers with a fresh salad or a side of crusty bread to round out the meal. A glass of white wine complements this dish beautifully!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
