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RECIPE
13 INGREDIENTS12 STEPS30MIN

Chicken Eggplant Parm Stuffed Peppers

4.0
1 Ratings
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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.
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A colorful year-round dish that will please the whole family, even the pickiest of eaters!

30MIN

Total Time
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.
GO TO BLOG
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

Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cut off the tops of Bell Pepper (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 tablespoon). 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 pound) 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 tablespoon) and 1/4 cup water. Stir and allow to thicken, then remove from the heat.
Step 10
Now stuff your peppers. Layer Mozzarella Cheese (0.5 pound) 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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