Eggplant and Tomato Stuffed Peppers with Basil Pesto

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

Method

1. 1

   Preheat the oven to 400°F. Arrange the bell peppers cut-side up in a 9x13-inch baking dish.

2. 2

   Brush the inside and edges of the peppers with 1 tablespoon of olive oil, then set aside.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a 9-inch skillet over medium heat. Add the eggplant and onion, and cook, stirring occasionally, until softened and lightly browned.

   8:00 · Cook eggplant and onion
4. 4

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Stir in the tomatoes, oregano, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

   5:00 · Simmer filling
6. 6

   Remove the skillet from heat and stir in the mozzarella cheese until just combined.

7. 7

   Spoon the eggplant and tomato mixture evenly into the prepared bell peppers, packing gently.

8. 8

   Sprinkle the Parmesan cheese over the tops of the stuffed peppers.

9. 9

   Cover the baking dish with foil and bake until the peppers are tender.

   30:00 · Bake covered
10. 10

    Remove the foil and bake until the tops are lightly browned.

    10:00 · Bake uncovered
11. 11

    Let the peppers rest for 5 minutes, then drizzle each with a spoonful of basil pesto before serving.

    5:00 · Rest before serving