Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Berenjenas y pimientos rellenos al horno

Oven-Baked Stuffed Eggplants and Red Peppers

Name: Oven-Baked Stuffed Eggplants and Red Peppers
Cuisine: American
Ingredients: 3 large eggplants; 3 large red bell peppers; 1 (14 oz/400 g) turkey ham log; 7 oz (200 g) aged cheese wedge; 2 tomatoes; 1 package shredded cheese; eggs (one for each pepper half); salt; black pepper; Herbes de Provence; extra virgin olive oil; parchment paper

Mari J. @acomerconmari

Sevilla

This is a colorful, easy-to-make, healthy, and delicious dish.

Mari J. @acomerconmari

Sevilla

This is a colorful, easy-to-make, healthy, and delicious dish.

Saved

Ingredients

3large eggplants
3large red bell peppers
1(14 oz/400 g) turkey ham log
7 oz (200 g)aged cheese wedge
2tomatoes
1 packageshredded cheese
eggs (one for each pepper half)
salt
black pepper
Herbes de Provence
extra virgin olive oil
parchment paper

Saved

Steps

1

Slice half of the turkey ham log into thick slices and dice the other half.
2

Slice the aged cheese into pieces.
3

Wash the tomatoes, remove the stems, and cut them into slices.
4

Wash the red bell peppers, dry them, cut them in half, and remove the seeds.
5

Wash the eggplants, dry them, and cut them lengthwise into thin slices, keeping the base intact so they fan out like an accordion.
6

Line a large baking dish with parchment paper.
7

For the peppers: On a large plate, fill each pepper half with a handful of shredded cheese, some diced turkey ham, and crack an egg on top. Season with salt and pepper, drizzle with olive oil, and place them in the baking dish.
8

For the eggplants: On a large plate, place tomato and cheese slices between the eggplant slices. Season with salt and pepper, sprinkle with Herbes de Provence, drizzle with olive oil, and place in the baking dish.
9

For another version: Place a slice of turkey ham and a slice of cheese between the eggplant slices. Season with salt and pepper, sprinkle with Herbes de Provence, drizzle with olive oil, and add to the baking dish.
10

Bake at 400°F (200°C) for 30 minutes. Your dish is ready to serve.
11

I included two versions of the stuffed eggplants to try, and both are delicious.
12

The ingredients in this recipe serve 4 to 5 people.
13

This dish is very easy to make, looks beautiful on the plate, and tastes great.

Saved

Cooksnaps

Saved

Mari J. @acomerconmari

Published in the US on April 23, 2026 17:24

Sevilla

Enfermera jubilada, enamorada de la buena cocina y de los viajes, adoro a mi familia. Soy una persona muy curiosa, creativa, sensible, comprensiva, tolerante, extrovertida, perfeccionista, y además mi lema principal es respetar a los demás.

Keywords

Red Bell Pepper Turkey Pepper Egg Tomato Cheese Ham Eggplant

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