Description
A traditional delicious italian stuffed pepper with eggplants with a nice presentation.
Ingredients
- Eggplants
- Salt
- Olive Oil
- Egg
- Fresh Basil
- Dried Breadcrumbs
- Salt And Pepper
- Bell Peppers
- Mozzarella Cheese
- Water
- Pam Cooking Spray
- Aluminum Foil
Instructions
- Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat
- Wash eggplants again to ensure the bitterness is removed
- Heat enough olive oil in a fry pan and saute the eggplants until they become soft
- Sauteing can be done in batches
- Remove eggplants to a food processor and pulse for a few seconds
- Add egg, basil, breadcrumbs, salt and pepper to taste, and mix
- In the meantime, preheat oven to 200c
- Cut off tops of green peppers and remove seeds
- Arrange bell peppers in a casserole dish with the open part showing
- Distribute the eggplant stuffing mix to the bell peppers
- Top each pepper with mozzarella cheese
- Spray pam onto the dish and add the water
- Cover with a tight fitting lid or aluminum foil
- Bake 30 minutes or until the peppers are tender