(24 Pieces – 3 per person – serves 8)
Peppers stuffed with eggplant, onions, zucchini, bread crumbs and Pecorino are so easy and delicious. This recipe can be made in advance. In fact, I think they even taste better leftover!!
6 Red Peppers (about 2 lbs.), Seeded and cut in quarters, plus 1 Pepper Diced
½ Cup Extra Virgin Olive Oil, plus 2 Tbsp.
7 Whole Garlic Cloves.
1 Onion (about 8 oz), Diced
1 Eggplant (about 8 oz), Diced
1 Large Zucchini (about 10 oz), Diced
1 1/2 tsp. Salt
1 tsp. Pepper
1 Cup Whole Tomatoes, Crushed well by hand
10 Basil Leaves, Chopped
1 Cup Plain Bread Crumbs
1 Cup Grated Pecorino Romano
Preheat your oven to 400°. Line a baking sheet with parchments. Toss the peppers with 2 tbsp. of olive oil. Put in the oven to cook for about 30 minutes. Then cool.
In the meantime make the stuffing. In a large frying pan, heat the olive oil and add the garlic. Cook on a low temperature until the garlic is fork tender.
Cut up all of your vegetables. The vegetables should be diced very small. Keep in mind you are stuffing them into the pepper. Once the garlic is fork tender, mash with a fork in your frying pan. Add in the onion and cook on low flame until translucent. Next add the red pepper and cook for about 3 to 5 minutes. Then add in your eggplant and cook for 3 minutes and then add in your zucchini. Season with salt and pepper. Cook for another 10 minutes until the veggies are tender and cooked thru. Add in your tomatoes and basil and saute for another 5 minutes. Remove from the heat and cool.
Add the breadcrumbs and the grated cheese to the stuffing and combine. Stuff each pepper with the mixture. Put the peppers on a baking pan and bake for about 20 minutes and until the stuffing is nice and crispy. This recipe can be made in advance and stored in an airtight container.