These Eggplant and Tomato Stuffed Peppers with Basil Pesto bring together the sweetness of roasted bell peppers and a savory, herb-filled stuffing. This dish offers layers of flavor from fresh vegetables and aromatic pesto, making it a fitting choice for both special occasions and cozy weeknight dinners. The vibrant colors and fresh ingredients ensure that this recipe delights both the eyes and the palate, providing a wholesome culinary experience.

Ingredients

• 4 large bell peppers
• 1 medium eggplant, diced
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup basil pesto

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, sauté the diced eggplant and minced garlic in a little oil until softened, about 5 minutes.
4. Add the halved cherry tomatoes and cook for another 2-3 minutes until they start releasing juice.
5. Remove from heat and stir in the basil pesto until well combined.
6. Stuff the bell peppers with the eggplant mixture and arrange them upright in a baking dish.
7. Cover the dish with foil and bake in the oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
9. Transfer to a serving dish.

Keywords: Vegetable, Savory, Herbaceous, Main Course, Mediterranean

Spice Rack: Garlic Powder, Paprika

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