Eggplant and Cheese Stuffed Bell Peppers
Low-carb bell peppers stuffed with sautéed eggplant and melted cheese, baked until golden and bubbly. This mediterranean-inspired keto (keto, vegetarian) ready in about 40 minutes pairs halved and seeded large bell peppers, olive oil, minced garlic 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 3, halved and seeded large bell peppers
- 1, diced into 1/2-inch cubes medium eggplant
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh basil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Arrange 3 halved and seeded large bell peppers cut-side up on a baking tray.
- 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.
- 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.
- Step 4: Remove from heat and stir in 2 tbsp chopped fresh basil and 1/2 cup shredded mozzarella cheese.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Cheese Stuffed Bell Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Cheese Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Eggplant and Cheese Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Cheese Stuffed Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Cheese Stuffed Bell Peppers keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
