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SideChef
Recipes
Comfort Food
Chicken Eggplant Parm Stuffed Peppers

14 INGREDIENTS • 12 STEPS • 30MINS

Chicken Eggplant Parm Stuffed Peppers

Recipe

4.0

1 rating
A colorful year-round dish that will please the whole family, even the pickiest of eaters!
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A colorful year-round dish that will please the whole family, even the pickiest of eaters!
author_avatar
A Wholesome New World
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/

30MINS

Total Time

$3.11

Cost Per Serving

Ingredients

Servings
4
us / metric
Ground Chicken
1 lb
Ground Chicken
Bell Pepper
6
Bell Peppers
Vidalia Onion
1/2
Vidalia Onion, diced
Carrot
1/2 cup
Chopped Carrot
Garlic
1 clove
Garlic, minced
Oil
1 Tbsp
Oil
Oil
4 Tbsp
Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Tomato Paste
2 Tbsp
Tomato Paste
Egg
1

Sponsored

Eggland's Best Classic Egg, whisked
Eggplant
1
Small Eggplant, thinly sliced
Panko Breadcrumbs
3/4 cup
Panko Breadcrumbs
Mozzarella Cheese
2 cups
Grated Mozzarella Cheese

Nutrition Per Serving

VIEW ALL
Calories
609
Fat
40.9 g
Protein
37.5 g
Carbs
24.1 g
Love This Recipe?
Add to plan
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Chicken Eggplant Parm Stuffed Peppers
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author_avatar
A Wholesome New World
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cut off the tops of Bell Peppers (6). Discard inner seeds and membranes. Set aside the tops for serving later.
step 3
Boil a large pot of water. Cook the whole peppers, uncovered, in boiling water for about 5 minutes, then drain and cool.
step 4
Once cooled season the insides of the peppers lightly with Salt (to taste) and Ground Black Pepper (to taste).
step 5
Heat a large saute pan over medium-high heat and add Oil (1 Tbsp). Add Vidalia Onion (1/2) and sauté until translucent. Add the Carrot (1/2 cup) and Garlic (1 clove) to the heated pan and stir.
step 6
Add the Ground Chicken (1 lb) and season with Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally until the chicken is completely browned. While the chicken cooks, you can prep the eggplant.
step 6 Add the Ground Chicken (1 lb) and season with Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally until the chicken is completely browned. While the chicken cooks, you can prep the eggplant.
step 7
Dip the Eggplant (1) rounds in Eggland's Best Classic Egg (1) then dredge (coat) in Panko Breadcrumbs (3/4 cup).
step 8
Coat another skillet completely with the Oil (4 Tbsp) and heat up over medium-high heat. Add eggplant and fry until golden brown over medium-high heat, 3 minutes per side. Remove to cool, then dice up the fried eggplant.
step 8 Coat another skillet completely with the Oil (4 Tbsp) and heat up over medium-high heat. Add eggplant and fry until golden brown over medium-high heat, 3 minutes per side. Remove to cool, then dice up the fried eggplant.
step 9
Back to the chicken. Once browned, make a well in the center of the pan. Add the Tomato Paste (2 Tbsp) and 1/4 cup water. Stir and allow to thicken, then remove from the heat.
step 10
Now stuff your peppers. Layer Mozzarella Cheese (2 cups) on the bottom, then add a layer of diced eggplant. Add the ground chicken, cheese and eggplant, alternating layers. Top each pepper with one last layer of grated mozzarella.
step 11
Place peppers in a glass baking dish and bake for 10 minutes.
step 12
Serve warm, with the pepper tops for decoration if desired.
step 12 Serve warm, with the pepper tops for decoration if desired.

Tags

Comfort Food
Lunch
Chicken
Shellfish-Free
Kid-Friendly
Dinner
Quick & Easy
Vegetables
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