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This eggplant stuffed peppers is vegan that's effortless to make, and it tastes delicious also Made with rice and a delicious tangy sauce.
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Eggplant Stuffed Peppers

This eggplant stuffed peppers is vegan, it's effortless to make, and it tastes delicious. Also Made with rice and a delicious tangy sauce.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 people
Calories 101kcal
Author Sujatha Muralidhar

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

Calories: 101kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 162mg | Potassium: 497mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3489IU | Vitamin C: 119mg | Calcium: 43mg | Iron: 1mg