These stuffed peppers filled with a hearty blend of mashed potatoes, savory eggplant, and cheese are not only delicious but also present a meal that is comforting and satisfying. The unique combination of flavors and textures makes this dish a delightful choice for a family dinner or a special occasion. Bon appétit!
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients:
- 3-4 bell peppers, tops cut off and seeds removed
- 1 onion, finely chopped
- 1-2 eggplants, diced
- 1-2 cloves of garlic, minced
- 450 grams (1 lb) potatoes, peeled and diced
- A handful of dill, chopped
- 2 tablespoons butter
- 1/4 cup milk
- 100 grams (3 oz) pizza mozzarella, shredded
- Dried oregano, to taste
- Salt and pepper, to taste
Instructions:
- Preheat Oven and Prepare Peppers:
- Preheat your oven to 375°F (190°C).
- Prepare the peppers by cutting off their tops and removing the seeds. Set aside.
- Cook Potatoes:
- Boil the diced potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and mash them with butter and milk until smooth. Season with salt and pepper to taste. Set aside to cool slightly.
- Prepare Eggplant Filling:
- In a skillet, heat a little oil over medium heat.
- Sauté the chopped onion and minced garlic until the onion becomes translucent.
- Add the diced eggplant and cook until the eggplant is soft and browned. Season with salt, pepper, and oregano.
- Combine Fillings:
- Mix the mashed potatoes and eggplant mixture together. Stir in the chopped dill and half of the shredded mozzarella cheese until everything is well combined.
- Stuff the Peppers:
- Spoon the filling into each prepared pepper, packing it down and ensuring it fills the space completely.
- Place the stuffed peppers in a baking dish that will hold them upright.
- Bake:
- Top each stuffed pepper with the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is bubbly and slightly golden.
- Serving:
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Serving Suggestions:
- Serve with a fresh green salad for a complete meal.
- Pair with crusty bread or garlic bread for added texture.
- Enjoy with a side of roasted vegetables for extra nutrients.
Cooking Tips:
- Ensure the eggplant is fully cooked before combining with the mashed potatoes to prevent a soggy filling.
- For extra flavor, add a pinch of red pepper flakes to the eggplant mixture.
- If you prefer a spicier dish, use spicy mozzarella or add some chopped jalapeños to the filling.
Nutritional Benefits:
- High in fiber from the eggplant and potatoes.
- Rich in vitamins and minerals from the fresh vegetables.
- Protein from the cheese helps keep you full and satisfied.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Ensure all ingredients used are gluten-free.
- Can be made vegan by using plant-based butter, milk, and cheese alternatives.
Why You’ll Love This Recipe:
- It’s a nutritious and hearty meal.
- Combines a variety of flavors and textures.
- Perfect for meal prep and leftovers.
- Great for family dinners and special occasions.
Conclusion:
These Hearty Stuffed Bell Peppers with Mashed Potatoes and Eggplant are a delicious and comforting dish that will delight your taste buds. With their rich flavors and satisfying textures, they are perfect for any meal. Enjoy this unique combination of ingredients for a delightful dining experience. Bon appétit!