Eggplant and Tomato Stuffed Peppers with Basil Pesto
Roasted bell peppers filled with tender eggplant and tomato, finished with a swirl of basil pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Pastry brush
- Grater
- Baking dish
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Wooden spoon
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 4 large bell peppers, tops cut off and seeded
- 2 tablespoons olive oil, divided
- 1 small eggplant, diced small
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup basil pesto
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