Peperoni Ripieni Italian Stuffed Bell Peppers with Eggplant

Discover the rustic charm of *Peperoni Ripieni*, Italian stuffed bell peppers filled with a savory medley of eggplant, Parmesan cheese, and aromatic herbs. This mouthwatering recipe brings together tender roasted bell peppers and a hearty filling of sautéed eggplant, garlic, onions, and diced tomatoes, creating a flavor-packed dish that’s both comforting and elegant. Enhanced with breadcrumbs for texture and a sprinkle of optional red pepper flakes for a subtle kick, these stuffed peppers are baked to perfection, offering a golden, cheesy topping that’s irresistibly satisfying. Perfect as a main course or side dish, this recipe celebrates the vibrant flavors of Italian cuisine while remaining easy to prepare. Whether you're serving dinner guests or enjoying a cozy meal at home, these stuffed bell peppers are sure to delight!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 bell peppers
• 1 medium eggplant
• 3 tablespoons olive oil
• 1 medium onion
• 2 garlic cloves
• 1 cup bread crumbs
• 1 cup Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons crushed red pepper flakes (optional)
• 1 cup diced tomatoes

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off of the bell peppers and remove the seeds. Rinse the peppers and set aside. Save the tops for presentation or discard.

Step 3

Dice the eggplant into small cubes. Sprinkle lightly with salt and let sit in a colander for 10 minutes to draw out excess moisture. Rinse and pat dry.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5–7 minutes, stirring occasionally, until softened. Remove from skillet and set aside.

Step 5

Add the remaining tablespoon of olive oil to the skillet. Finely chop the onion and garlic, then sauté in the skillet until the onion is translucent, about 3–4 minutes.

Step 6

Stir the cooked eggplant back into the skillet with the onion and garlic. Add diced tomatoes, bread crumbs, Parmesan cheese, parsley, salt, black pepper, and optional crushed red pepper flakes. Mix well to combine into a cohesive stuffing mixture.

Step 7

Stuff each bell pepper with the prepared mixture, pressing down gently to fill completely. Place the stuffed peppers in a baking dish.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 9

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the stuffing is golden on top.

Step 10

Let the stuffed peppers cool slightly before serving. Garnish with additional parsley and Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1726.4g)

Amount per serving	% Daily Value*
Calories	1547.2

Total Fat 78.4g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 88.9mg	0%
Sodium 4834.4mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 35.7g	0%
Total Sugars 55.5g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 1354.7mg	0%
Iron 12.2mg	0%
Potassium 3323.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 15.2%

Carbs: 40.6%