Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) Recipe
A traditional delicious Italian stuffed pepper with eggplants with a nice presentation.
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Cooking tools:
- Food processor
- Baking dish
- Skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
Ingredients
- 3 large eggplants, peeled and diced
- salt
- 1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed
- 1 egg
- 5 tablespoons chopped fresh basil or 2 tablespoons dried basil
- 3 -4 tablespoons dried breadcrumbs
- pepper
- 4 large bell peppers
- 1 1/2 cups mozzarella cheese, to be divided into 8 parts
- 3 -4 tablespoons water
- Pam cooking spray or olive oil, when drizzling the dish
- aluminum foil
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