This Eggplant Stuffed Peppers recipe is a vegan modification of the classic stuffed peppers recipe. It combines rice, eggplant, and a tangy sauce. Plus, it's super effortless to make, and it tastes delicious as well.
After a long, busy day, my family wanted a satisfying weeknight meal. I always prefer easy meals that meet my family's expectations.
This eggplant stuffed peppers recipe is one such recipe that makes my family and me happy.
I try different dishes at home and share the best here(like these chickpea stuffed peppers). I hope you find this helpful recipe, too.
Jump to:
Why You'll Love This Recipe?
⭐️Flavorful and versatile filling,
⭐️Perfect for taking center stage at the Thanksgiving table, potluck, or any holiday dinner.
⭐️A vegan dish that satisfies your savory cravings and will never disappoint.
⭐️In one word: 'delicious'.
Ingredients
- Eggplant: Choose a medium-sized eggplant that weighs less than 1 pound. Cut it into 1-inch thick slices.
- Rice: I have used white long-grain rice. However, you may use the regular grain you use in your kitchen.
- Diced tomato: I have used canned fire-roasted tomatoes, but canned diced tomatoes or fresh tomatoes are equally good.
- Bell Peppers: Choose any color. Feel free to substitute with poblano or banana peppers.
- Paprika: Paprika provides a robust, smoky flavor.
- Cayenne pepper: It's optional, or use ¼ teaspoon for a minimal heat.
- Garlic: In any pepper recipe, garlic is prominent in bringing up all the flavors. I have used garlic powder. However, freshly minced garlic is also good to swap.
- Olives: Compliments the texture and taste of the eggplant. It's an optional ingredient.
- Orégano: If you have fresh oregano, feel free to use it. Cilantro, parsley, and thyme are some good substitutes. On a side note, please be aware that each herb has a unique flavor and alters the taste with each addition.
- Green onion: An optional ingredient.
How To Make Eggplant Stuffed Peppers?
- Preheat the oven to 400°F. Halve the peppers, remove the seeds, and bake them sliced-side-up for 25-30 minutes until tender.
- Cook eggplant cubes over medium heat until tender. Set aside. Sauté rice, tomatoes, garlic powder, paprika, and cayenne until liquid evaporates.
- Mix cooked eggplant, green onions, and olives with the rice mixture. Spoon the filling into baked peppers.
- Sprinkle cilantro on stuffed peppers. Bake for 20 minutes until edges brown. Serve with a salad or soup. Enjoy!
♨️How To Adjust The Heat?
Half a teaspoon of cayenne pepper in this eggplant stuffed pepper recipe significantly impacts the flavor and heat.
It's an optional ingredient, so you can skip it or adjust the amount to match your desired heat level.
Storage & Reheating
You can use leftover stuffed eggplant peppers to make a casserole or toss them into soup.
Refrigerate for up to five days or freeze for about three months.
You can reheat in the oven by baking at 350°F for 15 minutes.
Alternatively, you can use the microwave, heating in 30-second increments. Place a damp kitchen towel over the bowl while microwaving for the best results.
Loved this recipe and Want to save it?
Enter your email & I’ll send it to your inbox. Plus, get new recipes from me every week!
FAQ
Serve with salad(like this fiesta salad), grains like rice or quinoa, soups, or vegetables. Try spicy penne pasta or Spicy chicken pasta.
You can use any variety of rice, including short-grain, wild, or brown rice.
You can substitute fire-roasted tomatoes with canned, diced, crushed, or freshly puréed tomatoes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Eggplant Stuffed Peppers
Ingredients
- 1 eggplant medium size cut into 1" thickness
- 8 oz fire roasted tomatoes canned/fresh
- 3 bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ cup rice cooked
- 2 tablespoon Chopped Cilantro minced
- 2 tablespoon olives slices
- ¼ cup green onion finely chopped
Instructions
Prepping
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the peppers into two, remove the stem, white membrane, and the seeds.
- Place the peppers with the sliced side facing up-in a baking tray, bake it for about 25-30 minutes or until the flesh of the bell pepper turns tender.
Filling
- Meanwhile, over medium heat, add eggplant cubes.
- Cover and cook until eggplant is cooked.
- Remove it from the pan and set aside.
- Now in the same pan, stir in fire roasted tomatoes along with its liquid, cooked rice, paprika, cayenne pepper, oregano, garlic powder, and salt.
- Stir until all the ingredients are combined together and the liquid evaporates.
- Now toss cooked eggplant cubes, chopped green onion, and olive slices.
- Stir gently until all the ingredients combined together.
- Spoon the eggplant filling into the cavity of the baked peppers. Continue to fill all the sliced peppers.
- Now add sprinkled-minced cilantro over the prepped stuffed peppers.
Baking
- And bake for about 20 minutes or until the edges of the pepper turn brown.
- And ENJOY with a salad or soup!
Notes
- Adjust the heat by adding or skipping cayenne pepper according to your preference.
- Store leftovers in the fridge for up to five days or freeze for up to three months.
- For the best results, refrigerate in the oven at 350°F for 15 minutes or use the microwave with a damp towel.
Nutrition
Additional Info
Loved this recipe and Want to save it?
Enter your email & I'll send it to your inbox. Plus, get new recipes from me every week!
These stuffed peppers were delicious! I brought them to a family birthday dinner and they were a hit!
Yay! Thanks Marley!