This eggplant stuffed peppers is a vegan modification of the classic stuffed peppers recipe. Made with the combination of rice, eggplant and with a tangy sauce. Plus, it's super effortless to make, and it tastes delicious as well.
After a long, busy day, all we want is an easy and quick to put together weeknight meal. When a recipe calls for minimal ingredients with the minimal procedure, it's a double bonanza and guaranteed to turn out as our all-time favorite.
On top of it, this recipe requires easy to find pantry staple ingredients(apart from the eggplant though).
Why make eggplant stuffed peppers?
The filling. The filling is made with the delightful combination of rice and the canned diced tomato and the eggplants. This ultimate combo makes the dish taste incredible that bursts with the flavors.
Versatile. And this recipe is so versatile that it is good to make with tons of modifications. Not to mention that each modification tastes unique.
Appealing. Like any other stuffed peppers this eggplant stuffed peppers also look pleasing(because of the peppers vibrant colors and the shape i holds
), and great enough to take the center spot at the Thanksgiving holiday table, potluck, or holiday dinner table.
Dietary preference. If you are vegan, this stuffed eggplant peppers is sure to satisfy your cravings and will never disappoint you.
Taste. In one word it's absolutely delicious. It tastes really good.
The ingredients needed to make eggplant stuffed peppers
Eggplant. Choose a medium sized eggplant that is less than 1 pound. Cut into 1 inch of thickness.
Rice. I have used white long grain rice. However, you may use the regular grain you use in your kitchen. Wild rice, brown rice, short grain rice, quinoa, or any other grain would work fine here. Our basic idea for adding the rice is to add the carb and also to provide a chewy texture to the filling.
Diced tomato. I have used canned fire roasted tomatoes. Canned diced tomatoes or fresh tomatoes are also equally good.
Peppers. Poblano peppers, bell peppers, or banana peppers are perfect to make this recipe. All it needs to have space inside them to hold the filling. But bell peppers are top on my priority list because of its huge space it provides for the filling and the thickness of the flesh.
Paprika and cayenne pepper. I have added both these similar spices as paprika provides a robust, smoky flavor whereas cayenne pepper provides a sharp real heat. This combo works great with the eggplant that has a mild sweet naturally.
Garlic. When you think of any pepper recipe, garlic plays a prominent role in bringing up all the flavors. I have used garlic powder, however freshly minced garlic is also good to swap with.
Olives. Gives a umami flavor to the filling. And the compliments the eggplant's natural properties as well.
Orégano. Gives a refreshing flavor. If you have fresh oregano, feel free to use them as well. Cilantro, parsley, basil, thyme, are some of the good substitutes. On the side note, please be aware that each herb has a unique flavor, and alters the taste and the flavor with each addition of this herb.
Green onion. An optional ingredient.
How to make?
Preheat the oven to 400 degrees Fahrenheit.
Slice the peppers into halves. Gently remove the seeds and the white membrane.
Place them(facing upward) on a baking sheet.
Bake for 10 minutes or until the edges of the peppers turn slightly brown.
Remove it from the oven and set aside.
Meanwhile, place a pan over medium heat, add eggplant cubes and sauté until its cooked. Remove it from the pan and set aside.
In the same pan add fire roasted tomatoes along with its liquid, cooked rice, chopped olives, paprika, cayenne pepper, garlic powder, oregano, and salt.
Cook until the liquid evaporates.
Finally add eggplant, chopped green onion, olive slices and toss gently.
Now scoop this mixture and stuff them inside the pepper. Repeat filling the remaining peppers as well.
Arrange again in the baking tray by placing the filling side up.
Bake it for 15-20 minutes until the peppers change color and the edges turn brown.
How to serve?
With grains. Serve over the bed of rice, brown rice, or quinoa.
How to store?
Eggplant stuffed peppers recipe is great to make ahead, and great to store for the later.
In the refrigerator. These vegan peppers are good to use up to three days in the refrigerator. Use an airtight container for the best results.
In the freezer. I always have stuffed peppers in the freezer for a quick meal. Use a freezer safe bag or container for storing. These stay good for up to three months in the freezer.
To thaw. Place them in the refrigerator overnight or gently thaw them in the microwave in 30 second intervals.
To reheat. Reheat in the oven at 400 degrees Fahrenheit until the center turns warm.
Recommended tools to make this recipe
Chef's Knife. To cut and hollow out the bell peppers and dice the velvety eggplant.
Baking dish. To achieve an even eggplant stuffed peppers. These are ceramic, great to use them as baking and serving dish.
Skillet. To sauté the savory eggplant stuffing. And this one is my favorite.
Printable recipe card
Eggplant stuffed peppers
- 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.
- 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.
- And bake for about 20 minutes or until the edges of the pepper turn brown.
- And ENJOY with a salad or soup!
To reheat. Reheat in the oven to 400 degrees Fahrenheit until the center turns warm.