Caponata Stuffed Bell Peppers
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1.5 pounds eggplant
  • 1 onion, finely diced
  • 5 cloves garlic, minced
  • 1 (8 oz) jar sundried julienned tomatoes
  • 1½ cups marinara sauce
  • 4 tbsp red wine vinegar
  • 2 tbsp of capers, drained
  • ¼ tsp red pepper flakes
  • ⅓ cup fresh basil, chopped
  • 1 pound Italian sausage, casings removed
  • 6 bell peppers
Optional Toppings
  • Mozzarella
  • Pine nuts
  • Parsley
  • Basil
Instructions
  1. Preheat the oven to 350 degrees.
  2. Peel the eggplant, then dice into ½ inch cubes.
  3. Heat 1 tablespoon of the oil from the sundried tomatoes in a large pan over medium heat. Once heated, add the onion, garlic and eggplant. Saute for 5 minutes, stirring frequently.
  4. Add sundried tomatoes (and all of the oil), marinara sauce, capers, vinegar and red pepper flakes. Simmer for 5 more minutes, stirring occasionally.
  5. Meanwhile, cook the sausage in a large skillet. When cooked through, drain the grease.
  6. Add the sausage and chopped basil to the eggplant mixture and stir well.
  7. Cut the tops off the bell peppers and remove seeds and ribs. Fill each bell pepper with the sausage/eggplant mixture, and add mozzarella (if desired). Place filled bell peppers on a baking sheet covered with parchment paper.
  8. Cover the bell peppers with aluminum foil to avoid burning, then bake in the oven for 40 minutes. After 40 minutes, remove the foil and continue baking for 10-15 minutes longer, just until the top crisps up and the cheese browns slightly.
Notes
If you prep this ahead of time, store in the fridge in an air-tight container. Because the bell peppers and filling will be cold, cook for an additional ten minutes longer with the aluminum foil on top. You want to make sure the bell peppers cook through!
Recipe by Savor and Glow at https://savorandglow.com/caponata-stuffed-bell-peppers/