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🍽️ Stuffed Bell Peppers with Eggplant

319 kcal · 30 min · 4 servings

Ingredients

• 1 Eggplant (approx. 250 g)
• 1 Tomato
• 6 tsp Pesto (from the jar)
• Salt
• 2 tbsp Olive oil
• Toothpicks
• 6 Bell peppers
• 1 bunch Parsley
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• Salt
• Pepper
• 300 g Feta cheese

Instructions

1. 1. Rinse the eggplant under running water and pat it dry with a kitchen towel.
2. 2. Cut off the ends of the eggplant.
3. 3. Slice the eggplant into rounds about half a centimeter thick.
4. 4. Wash the tomatoes and cut them in half.
5. 5. Remove the core and seeds from the tomato halves.
6. 6. Dice the tomato flesh into small cubes.
7. 7. Mix the tomato cubes with the pesto in a bowl.
8. 8. Spread the pesto-tomato mixture evenly over the eggplant slices.
9. 9. Fold each eggplant slice in half.
10. 10. Secure the folded slices with toothpicks to keep them open.
11. 11. Season the outside of the eggplants with salt.
12. 12. Brush the eggplants with oil.
13. 13. Place the eggplant slices on the preheated grill.
14. 14. Cook the eggplants for about 10 minutes.
15. 15. Turn the slices once during the cooking time.
16. 16. Cut off the tops of the bell peppers.
17. 17. Carefully remove the inside of the bell peppers without damaging the shells.
18. 18. Rinse out the empty bell peppers.
19. 19. Wash the parsley and shake it dry.
20. 20. Pluck the parsley leaves from the stems.
21. 21. Finely chop the parsley leaves.
22. 22. Mix the chopped parsley with oil, lemon juice, salt, and pepper.
23. 23. Brush the inside of the bell peppers with the seasoning mixture.
24. 24. Cut the feta cheese into 6 equal pieces.
25. 25. Place one piece of feta cheese into each bell pepper.
26. 26. Place the stuffed bell peppers on the grill.
27. 27. Cook the bell peppers for about 20 minutes.
28. 28. Turn the peppers several times during the cooking time.

Nutrition per serving

• kcal: 319
• Protein: 12 g · Fett/Fat: 26 g · Carbs: 8 g