Entrées

Stuffed Eggplant and Peppers

Stuffed egg­plant and pep­pers is com­mon in Provence, where these veg­eta­bles are plen­ti­ful. The egg­plant and pep­pers are stuffed with meat, onions, gar­lic, toma­to, herbs and olive oil, which makes this a light, healthy and deli­cious dish. I use ground turkey meat for my stuff­ing. This makes the dish even lighter and health­i­er than it usu­al­ly is (the meat of choice is usu­al­ly porc). Stuffed egg­plant and pep­pers is easy to make and inex­pen­sive. I bought all ingre­di­ents at Trad­er Joe’s and it cost me $12, which is very inex­pen­sive for a deli­cious meal, that feeds 4 adults!

stuffed eggplant and peppers

Recipe

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Stuffed Egg­plant and Red Pep­pers
stuffed eggplant and peppers
Course Main Dish
Prep Time 15 min­utes
Cook Time 40 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Main Dish
Prep Time 15 min­utes
Cook Time 40 min­utes
Serv­ings
peo­ple
Ingre­di­ents
stuffed eggplant and peppers
Instruc­tions
  1. Pre­heat oven to 480 degrees Fahren­heit. Chop the onion, gar­lic cloves and toma­to.
    chopped onion, garlic and tomato.
  2. Cut the egg­plant in half. Make inci­sions on the inside of the egg­plant as pic­tured (this allows the egg­plant to bake even­ly).
    eggplant for stuffed eggplant
  3. Cut the red pep­pers in halves, and emp­ty them as pic­tured. Driz­zle the egg­plant and pep­pers with olive oil, and bake for 30 min­utes.
    peppers for stuffed peppers
  4. In the mean­time, cook the chopped onion with olive oil in a skil­let, on medi­um to low heat, for about 15 min­utes. (Make sure you don’t burn the onions). After about 5 min­utes, add the ground turkey. Then, add the chopped toma­to and the chopped gar­lic. Mix, and sea­son with salt and pep­per. Con­tin­ue cook­ing on low-medi­um heat until the meat is ful­ly cooked.
    cooking stuffing for stuffed eggplant and peppers
  5. Once the egg­plant is done bak­ing, remove it from the oven, and with a spoon, remove the inside of the egg­plant (this should be very easy to do, now that the egg­plant is baked). Add the inside of the egg­plant to your meat-toma­to-onion mix­ture in the skil­let. Mix, and cook for 1–2 min­utes. Once you are done cook­ing, pass every­thing you cooked in the skil­let through a strain­er, to remove any excess water. Add a whisked egg, and mix. Add the rose­mary cut in lit­tle pieces, mix, and fill your egg­plant and pep­pers with the fill­ing.
    stuffed eggplant
  6. Place the stuffed egg­plant and pep­pers back in the oven (oven should still be at 480 degrees Fahren­heit), and let them bake for 10 min­utes. Once done, driz­zle with olive oil and serve warm.
    stuffed eggplant and peppers
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Bon Appétit!

French Mom

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Recipe Name
Stuffed Egg­plant and Pep­pers
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4 thoughts on “Stuffed Eggplant and Peppers

  1. Turkey comes from the US, pep­pers from Mex­i­co, egg plant has been dis­cov­ered and raised by the Arabs, This jol­ly good recipe orig­i­nates in the French La Provence. Look how many have brought their minds togeth­er to make your life more enjoy­able !

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