Stuffed Bell Peppers


Serves 4
Vegetable oil cooking sprayvegetable cooking spray1
3 medium red bell peppers, halved lengthwise, cored, and seededred bell pepper3
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
2 (8-ounce) Japanese eggplants, trimmed and cut into ½-inch piecesjapanese eggplants2
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
½ teaspoon kosher saltkosher salt½
6 ounces firm tofu, drained and patted dry and cut into ½ inch piecestofu, extra-firm6
1 (26-ounce) jar tomato-basil sauce tomato basil sauce1
20 pitted medium black olives, choppedblack olives20
20 pitted medium green olives, choppedgreen olives20
2 tablespoons rinsed and drained caperscapers2
½ teaspoon freshly ground black pepperfreshly ground black pepper½
¼ cup sliced almondsslivered almonds¼
2 tablespoons freshly grated Parmesan cheeseparmesan cheese2
2 tablespoons extra-virgin olive oil extra-virgin olive oil2


Position an oven rack in the center of the oven and preheat the oven to 400ºF.
Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, 30- 35 minutes.
Drizzle the eggplant pieces with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. Place in a 9- inch pie dish and roast next to the peppers for 30 minutes.

In a medium saucepan, combine the tomato sauce, tofu, olives, capers, salt, and pepper. Bring to a simmer and cook until slightly thickened, 15 minutes. Stir in the eggplant.
In a food processor, blend the almonds and cheese until finely ground.

Preheat the broiler.

Spoon the filling into the bell peppers and sprinkle each pepper with 1 tablespoon the topping over the filling. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.


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