Peppers Stuffed with Eggplant Recipe
Peppers Stuffed with Eggplant
Total time: 1hr to 2hr
Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Cooking time: 10 + 45 minutes
Difficulty: Easy
Ingredients for 4 servings
- 2 tomatoes
- 2 shallots, finely chopped
- 1 clove of garlic, minced
- 200 g (7 oz.) cooked ham
- Herbes de Provence
- Salt and pepper
- Olive oil
  1. Place the peppers on the oven rack and roast for about 10 minutes at 200° C (400° F).
  2. Meanwhile, prepare the filling: sauté the shallots and onion in a little oil in a saucepan.
  3. Add the peeled cubed eggplant and continue cooking.
  4. Blanch the tomatoes for 1 or 2 minutes in boiling water; refresh; peel and dice. Add to the eggplant mixture. Cook a few minutes longer so the tomatoes give off their juice; add the ham, cut into thin strips.
  5. Season with salt, pepper and herbes de Provence.
  6. Remove the peppers from the oven. Cut off the tops and reserve. Remove the seeds and ribs.
  7. Stuff the peppers and put their tops back on. Stand the peppers upright in a baking dish. Add a little water to the pan to create some steam. Cook for 40-45 minutes in a 200° C (400° F) oven. Serve hot or cold.
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