“Cheesy” Eggplant Stuffed Peppers are not your ordinary, bland stuffed pepper. They are a feast for the taste buds, and easy too!
It’s All in the Stuffing
I was never a fan of the stuffed bell pepper. I like bell peppers, but when you fill them with gray meat, onion and tomato sauce and roast them? Something gets lost for me: flavor!
Thanks to my new recipe that has all changed. I have been trying to beef up (definitely no pun intended–these are plant-based!) my repertoire of main dishes that are easy and flexible enough to be made ahead of time or even frozen.
Stuffed peppers are a great candidate for this, so I set out to make a recipe that would change my bias against stuffed peppers forever. Ever since the success of my recipe for Vegan Italian Meatballs, where I use roasted acorn squash in place of ground beef, I have been on a mission to see how many meat-based dishes I can replace with plant-based ingredients.
Eggplant to the Rescue
I was going to use acorn squash again, but when I opened the refrigerator and saw an eggplant staring me in the face I knew it had to be a sign! I roasted that bad boy up with some celery, onion and seasoning, and mixed it in the food processor with tomato paste and Daiya cheese. I stuffed the peppers and popped them in the oven for 40 minutes. Wow! It was delicious.
Nutritious Stuffed Peppers
I am now seeing stuffed peppers in a totally different light, which is great because any excuse to eat a whole bell pepper is one that will fill your body with:
- over 150% of your DV of vitamin C;
- significant amounts of vitamins A and B6;
- minerals like magnesium, iron and calcium.
And that’s just the pepper!
Eggplant Stuffed Peppers
To find out what to look for when selecting an eggplant hop on over to the third paragraph of my post for Eggplant Caponata.
This dish is so easy you can assemble it ahead of time and refrigerate or freeze it. Refrigerate until the next day when you just pop it in the oven for dinner while preparing a nice salad or mashed potatoes to serve alongside. Or freeze for another time when you need a tasty nutritious meal that just requires a little thawing before placing in the oven.
Make them now and enjoy them now . . . or tomorrow . . . or in a few weeks. This flexible recipe is a dream come true for people who desire a delicious home cooked meal but may be running a little short on time. Enjoy!!
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