Eggplant and Cheese Stuffed Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Low-carb bell peppers stuffed with sautéed eggplant and melted cheese, baked until golden and bubbly. This Mediterranean-inspired keto recipe (vegetarian), ready in about 40 minutes, pairs large bell peppers, medium eggplant, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 3 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Arrange 3 halved and seeded large bell peppers cut-side up on a baking tray.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat, add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 diced medium eggplant (1/2-inch cubes) to the skillet, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook for 8-10 minutes stirring frequently until tender and lightly browned.
  4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh basil and 1/2 cup shredded mozzarella cheese.
  5. Step 5: Spoon the eggplant mixture evenly into the bell pepper halves, then top each with remaining 1/2 cup mozzarella and 1/4 cup grated Parmesan cheese.
  6. Step 6: Bake for 20-25 minutes until the peppers are tender and the cheese is melted and golden on top; let cool for 5 minutes before serving.

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