Light Stuffed Eggplant and Bell Peppers - Ground Meat, Provolone, and Parmesan

After making stuffed bell peppers with ground meat and diced cheese, here’s a lighter version—this time with eggplant and bell peppers. Maybe a little less indulgent, but just as tasty and full of flavor. The choice is yours!
Light Stuffed Eggplant and Bell Peppers - Ground Meat, Provolone, and Parmesan
After making stuffed bell peppers with ground meat and diced cheese, here’s a lighter version—this time with eggplant and bell peppers. Maybe a little less indulgent, but just as tasty and full of flavor. The choice is yours!
Steps
- 1
Wash the vegetables and cut them in half. Scoop out the eggplants and blend their flesh.
- 2
Mix the ground meat with the chopped eggplant flesh, 1 teaspoon of Parmesan, parsley, garlic powder, and salt.
- 3
Place the vegetables in a baking dish, sprinkle with salt, and fill them with the stuffing.
- 4
Top each vegetable with a few pieces of provolone, then sprinkle with breadcrumbs and Parmesan. Drizzle with olive oil and a splash of white wine. Bake at 350°F (180°C) for about 1 hour.
- 5
For the first part of baking, cover the dish with aluminum foil. Then uncover and finish baking until the tops are golden and crisp. Enjoy!
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