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Spiced Eggplant Stuffed Peppers
[Vegan, Gluten-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Spiced Eggplant Stuffed Peppers [Vegan, Gluten-Free]

2-3

Dairy Free

These stuffed peppers are tasty hot or cold and at any time of day! Fresh bell peppers are generously filled with sautéed eggplant, fresh herbs, garlic, and toasty bread crumbs. Try out this recipe if you're looking for a simple meal with classic flavors you know you'll love.

Ingredients You Need for Spiced Eggplant Stuffed Peppers [Vegan, Gluten-Free]

3 bell peppers
8.8 ounces stale bread (gluten-free if needed)
1 round eggplants
Around 1 cup soy milk
2 tablespoons chopped parsley
2 cloves garlic
2 tablespoons capers in salt
6 basil leaves
1 tablespoon ground flax seeds
1 San Marzano tomato
Bread crumbs, to taste (gluten-free if needed)
Extra virgin olive oil, to taste
Salt, to taste
Pepper, to taste

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How to Prepare Spiced Eggplant Stuffed Peppers [Vegan, Gluten-Free]

Remove bread from the outer crust, cut it into pieces, and place in a bowl. Wet it with milk to soften it slightly. Let rest for a few hours.
Rinse the capers and let soak 1 hour. Place the flax seeds in a bowl and add three tablespoons of water.
Wash and clean the vegetables. Cut the peppers in half, removing the seeds and white filaments. Cut eggplant into 1/4-inch slices and sprinkle with coarse salt. Put them in a colander with a weight on top and leave 1 hour. Then rinse and dry well.
Cut eggplant into cubes and cook in the pan with three tablespoons of olive oil and a clove of garlic, salt (only if necessary), and pepper until they are golden. Let cool.
Chop the now soft bread finely. Add eggplant, parsley, half a clove of minced garlic, flax seeds, basil, capers, salt, and pepper, and stir to combine.
In a baking pan, place a clove of garlic, chopped tomatoes, and a splash of extra virgin olive oil. Place halved peppers in baking dish and fill the peppers with the eggplant mixture. Sprinkle with a little bread crumbs and add a dribble of olive oil and half a cup of water on the bottom of the pan before placing in oven at 350°F for about 50 minutes (covered for half the time). Remove from the oven and let cool before eating.