Hearty Stuffed Bell Peppers with Mashed Potatoes and Eggplant

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!