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RECIPE
13 INGREDIENTS12 STEPS30min

Chicken Eggplant Parm Stuffed Peppers

4.0
1 Ratings
A colorful year-round dish that will please the whole family, even the pickiest of eaters!
Chicken Eggplant Parm Stuffed Peppers Recipe | SideChef
A colorful year-round dish that will please the whole family, even the pickiest of eaters!
A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
https://awholesomenewworld.com/
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A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
https://awholesomenewworld.com/
30min
Total Time
$3.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2
Vidalia Onion , diced
1/2 cup
Chopped  Carrots
1 clove
Garlic , minced
1 Tbsp
Oil
1/4 cup
Oil
to taste
Salt and Pepper
2 Tbsp
Tomato Paste
1
Egg , whisked
1
Small  Eggplant , thinly sliced
3/4 cup
Panko Breadcrumbs
2 cups
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Nutrition Per Serving

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CALORIES
610
FAT
40.9 g
PROTEIN
37.5 g
CARBS
24.4 g

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 and 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 Carrots (1/2 cup) and Garlic (1 clove) to the heated pan and stir.
Step 6
Add the Tyson® Ground Chicken (1 lb) and season with Salt and 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 Egg (1) then dredge (coat) in Panko Breadcrumbs (3/4 cup) .
Step 8
Coat another skillet completely with the Oil (1/4 cup) 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.
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Nutrition Per Serving
Calories
610
% Daily Value*
Fat
40.9 g
52%
Saturated Fat
12.3 g
62%
Trans Fat
0.1 g
--
Cholesterol
187.9 mg
63%
Carbohydrates
24.4 g
9%
Fiber
5.4 g
19%
Sugars
9.7 g
--
Protein
37.5 g
75%
Sodium
452.9 mg
20%
Vitamin D
0.5 µg
2%
Calcium
377.8 mg
29%
Iron
2.6 mg
14%
Potassium
1081.3 mg
23%
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