Ingredients for Tuscan Stuffed Bell Peppers
- Red Sweet Bell Peppers
- 1 medium eggplant
- Salt to taste (for eggplant)
- Fennel Bulb
- Extra Virgin Olive Oil
- Garlic Cloves
- Black Olives
- Flat Leaf Italian Parsley
- 2 tablespoons capers
- Fresh Sage
- Parmesan Cheese
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How to Make Tuscan Stuffed Bell Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off of 4 large bell peppers (any color) and remove the seeds and membranes.
- Place peppers on a foil-lined baking sheet and broil 4 inches from the heat for 12-15 minutes, turning occasionally, until charred on all sides.
- Transfer peppers to a large plastic bag, seal, and let steam for 30 minutes. Once cool enough to handle, peel off the skins.
- While peppers are steaming, prepare the filling: Cut 1 medium eggplant into 1/2-inch slices, sprinkle generously with salt, and let drain in a colander for 30 minutes. This removes excess moisture.
- Wipe off excess salt from eggplant and dice into 1/2-inch cubes.
- In a large skillet, sauté 1 small fennel bulb (finely chopped) in 2 tablespoons olive oil for 4 minutes.
- Add the eggplant and 2 cloves minced garlic to the skillet and sauté for another 7-8 minutes, until softened.
- Remove from heat and stir in 1/2 cup pitted Kalamata olives (halved), 1/4 cup chopped fresh parsley, 2 tablespoons capers, 1 teaspoon dried sage, and 1/2 teaspoon black pepper.
- Fill each pepper with the eggplant mixture.
- Arrange stuffed peppers in a baking dish and sprinkle with 1/2 cup grated Parmesan cheese.
- Bake uncovered for 20-25 minutes, or until peppers are tender and filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
29g
Fat
8g
Carbs
6g
