Eggplant Stuffed Peppers

Pureed eggplant yields a rich creamy dip that can be good for dipping veggies or to bind fillings like for these peppers. 

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1 medium sized eggplant
1/2 cup olive oil
4-6 bell peppers or 2 quart Lunchbox peppers
2 cups cooked rice
5 sprigs basil, torn


  1. Prick the skin of the eggplant to allow the steam to escape
  2. Broil the eggplant until the skins are blackened; flip and repeat
  3. Remove from the oven and allow to cool to the touch
  4. Scoop the flesh from the eggplant and blend with the olive oil and a big pinch of salt in a food processor until smooth
  5. Combine the eggplant with the cooked rice 
  6. Remove the tops of the peppers and remove the seeds inside
  7. Stuff with the eggplant-rice mixture
  8. Bake until the peppers are soft
  9. Garnish with the torn basil and serve