Spiced Eggplant Stuffed Poblano Peppers
Full of flavorful spices, this simmered eggplant is a perfect filling for the tender poblano! Great served over a bed of cauliflower rice with fresh salsa!
It’s what’s on the inside that counts. Personally and food related-so true! In this context, I love utilizing eggplant for the filling because it has such a neutral body that it absorbs all of the great spices here, and holds moisture to create a cohesive dish! Simmering the eggplant prior to baking in the pepper opens up a huge opportunity to play with your preferences-spicy, sweet, different veggies, etc. All of the ingredients cook down and blend into a flavorful concoction that’s perfect for everyone (serve fun toppings to cater to all eaters!)!
Make lemonade out of lemons! When using eggplant in many dishes, a constant critique is that it has or absorbs too much liquid, making it tough to cook with or greasy result. Because stuffed peppers can often get dried out in the middle, this was a match made in Heaven! Slice the eggplant in small pieces and simmer with tomato, onion and spices to create a flavorful and juicy filling. By using a poblano, there is a thinner pepper shell and a shallower cavity, so great to help cook the pepper without the need to precook (as I often find with the tougher green pepper), greatly reducing the prep time this dinner takes!
Looking for other meatless options for dinner? Check out some of these other great creations:
Twice Baked Spaghetti Squash with Mushrooms, Spinach, and a Creamy Swiss Dijon Sauce
Ginger, Eggplant and Mushroom Stir-Fry
Stacked Portabella Caps with Arugula Microgreen Pesto
Butternut Squash and Sundried Tomato Alfredo over Spaghetti Squash
Spiced Lentils and Pine Nuts over Roasted Eggplant
Cauliflower Steaks with Ramp Butter and Roasted Cherry Tomatoes
Summer is here and we are all about the easy outdoor recipes! This year is for spending more time with friends and family, and seeing how we can help with quick or premade meals to make that happen!
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Enjoy!
Spiced Eggplant Stuffed Poblano Peppers
Equipment
- Baking Pan
- Skillet
- Kitchen knife
Ingredients
- 2 large Poblano Peppers
- 1 large Eggplant
- 1 large Tomato
- 1/4 large Onion
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Curry Powder
- Salt and Pepper
- Jalapeno (optional)
- 2 bunches Fresh Cilantro
- 2/3 cup Shredded Cheese Cheddar or Colby work well
Instructions
- Slice each poblano pepper in half lengthwise, trying to keep the widest portion of the pepper as your base. Remove seeds and lay in baking pan. Preheat oven to 350.
- In skillet, warm oil and add eggplant and onion, chopped in small cubes. Toss well to coat. Add in minced garlic and cook until fragrant.
- Cut the tomato into small pieces and add to the skillet, allowing to break down and start to form a sauce.
- Season with dry ingredients-cumin, Italian seasoning, curry, chili powder, salt and pepper. Cook on medium low heat until all seasonings are incorporated and a soft paste starts to form. Add a bit of water if needed for liquid.
- When eggplant mixture is cooked down, add about half of the fresh cilantro and half of the shredded cheese and stir well.
- Spoon mixture into each pepper and top with remaining cheese. Bake for about 20 minutes, until the tops start to get lightly browned.
- Remove and serve with remainder of the fresh cilantro. Enjoy!Great served over cauliflower rice! Eggplant is extremely versatile and this can be expanded upon based on preference-add lentils, black beans, or even chicken or beef if you'd like a heartier filling.
