Stuffed peppers with air fried eggplant, caramelized onions, garlic and fresh oregano.

Updated: Jun 7, 2020

Stuffed peppers- good.

Fried eggplant- good.

Caramelized onions- good.

Basil pesto marinated fresh mozzarella and cherry tomatoes- good.

Let's put everything together- very gooood.


Stuffed peppers with air fried eggplant, caramelized onions, garlic and fresh oregano. Served with Basil pesto marinated fresh mozzarella and cherry tomatoes.


Ingredients for 4 servings:

•4 medium green bell peppers

•1 medium eggplant

•3-4 medium onions

•2 tablespoons olive oil

•2 cloves of garlic

• salt and pepper to taste

•6 oz. mozzarella cheese

•3 table spoons of halved cherry tomatoes

•2 tablespoons basil pesto

Cut eggplant into one inch cubes. Mix them with salt, pepper, olive oil and crushed garlic. Put them in the air fryer for 15 minutes at 390 F. Roasting it in the oven is an option too. 375 F for 20 minutes, or until soft to a touch. Cut the onions into thin wedges, and sautee on medium heat until they are soft and light brown. Mix the onion with the eggplant. Cut the top off the green peppers, and clean them out. Stuff them with the eggplant and onion mixture. Place the peppers in a pan which has 2 inches of water. Cook at 375 F degrees for 45 minutes. Make sure your oven is preheated first. In the meantime, the mozzarella cheese needs to be cut into half inch cubes, and mix it with the halved cherry tomatoes and basil pesto. When the peppers are ready, serve warm with the cheese and cherry tomatoes on the side.

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