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How To make Eggplant and Pepper Casserole with Rice
Ingredients
1 1/2
cups
brown rice
3
tablespoons
olive oil, or vegetable oil
1
each
eggplant, (about 12 oz), cut into 1/2 inch cubes
1
each
onion, diced
1
each
green bell pepper, cut into 1/2 inch squares
1
each
red bell pepper, or yellow, cut into 1/2 inch squares
4
medium
tomatoes, or 16 ounce can, peeled, seeded and cut into large pieces
4
teaspoons
cumin, ground
1
teaspoon
coriander, ground
1/2
teaspoon
turmeric
1/2
teaspoon
ginger, ground
1/4
teaspoon
cinnamon
1/4
teaspoon
cayenne pepper
1/2
teaspoon
black pepper
1/4
cup
cilantro, chopped
1/4
cup
parsley, chopped
1
teaspoon
salt
3
cups
water
1
cilantro, leaves for garnish
Directions:
Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees.
Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 minutes.
Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add to vegetables along with salt. Cook for several minutes, stirring frequently; then add water and bring to a boil.
Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes.
Garnish with fresh cilantro leaves. Serves 6.
Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan
How To make Eggplant and Pepper Casserole with Rice's Videos
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Recipe inspired by @PreppyKitchen & @Downshiftology
5-6 bell peppers medium to large
2 tablespoons olive oil
½ large yellow onion chopped
3 garlic cloves minced
1¼ pounds lean ground beef
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (8-ounce)
1½ cups cooked rice
¼ cup finely chopped fresh parsley plus more to garnish
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1½ cups shredded mozzarella cheese
1. Preheat the oven to 350°F.
2. Cut the bell peppers in half remove seeds and ribs but leave the stem from. Stand the peppers up inside a large casserole dish.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender and browning around the edges, about 8 to 10 minutes. Stir in the garlic and cook 2 minutes more.
4. Add ground beef and cook until browned, about 10 minutes, stirring and breaking up any chunks with the back of a spoon while cooking.
Stir in the diced tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Remove from the heat.
Fold in 1 cup mozzarella cheese.
5. Spoon the filling into the peppers
Sprinkle the filling with the remaining 1/2 cup cheese.
6. Bake for 20 minutes or until the peppers are tender and the cheese is starting to brown. Let cool for about 5 minutes before serving.
Garnish with fresh parsley, if desired.
Serve and enjoy!
Turkish Stuffed Eggplant (Karniyarik) - Food Wishes
Learn how to make Turkish Stuffed Eggplant (Karniyarik)! I’ve sliced, cubed, diced, quartered, and halved eggplants, but this is the first time I’ve split their bellies, and stuffed them. It won’t be the last time. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Turkish Stuffed Eggplant recipe!
You can also find my content on Allrecipes:
Musamba - Armenian / Iranian Beef & Eggplant Casserole
This recipe is a bit longer than my usual simple joys, but bear with me please because I promise you, the end result is so worth it! The flavor profile is just awesome with this dish, and I usually serve Musamba with basmati white rice, made Persian style.
TIP: Make sure you generously salt the eggplant prior to pan frying them. This allows the eggplants to not soak up as much oil during the frying process.
____________________________
mysimplejoys.com
What you will need:
Approx 10 eggplants, halved, and salted
Filet Mignon Beef: cubed (I like to use filet meat because it cooks quickly, and is very tender)
2 tsp turmeric
saffron (pinch)
2 tsp curry powder
salt + pepper to taste
2 Tbsp tomato paste + ¼ cup water
1 cup cherry tomatoes
And remember to always...
Tepsi | Tepsî Kurdish eggplant casserole | cooking my roots
Tepsi/tapsi is a Kurdish eggplant casserole that can easily be made vegan, simply by leaving the beef out. There are different ways Tepsi is prepared throughout the Middle East, and it reminds me of the French ratatouille.
You can easily switch it up depending on your cravings and what's in your fridge. For the ingredients and amount on how I made my version, see below.
Ingredients
3 large eggplants
2 green bell peppers
2 yellow onion
3 tomatoes
1 cup chopped parsley
1/2 cup chopped celery leaves
Oil for frying
500 g tomato puree
1 tsp sweet paprika
1/2 tsp cayenne pepper
1 tbsp tomato paste
400 beef chuck
2 bayl eaves
1 tbsp biryani seasoning (cumin, coriander, clove, cinnamon, cardamom, nutmeg, black pepper)
2 piri piri chillies
Salt and black pepper to taste
Red bell pepper & eggplant amuse
Hey guys, in this video I will show you how to make a beautiful savory two layered tuille. From that we're going to make an amuse with red bell pepper, eggplant, lemon and black sesame seed. Enjoy!
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KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
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Enjoy making this recipe!
For the red bell pepper gel:
200 grams of toasted red bell pepper
100 grams of sushi vinegar
3 grams of agar powder
For the red bell pepper tuille:
100 grams of toasted red bell pepper
100 grams of egg white
50 grams of isomalt
4 grams of paprika powder
2 grams of salt
50 grams of butter
100 gram of flour
For the eggplant tuille:
- 60 grams of eggplant peel
- 40 grams of black sesame seeds
- 50 grams of isomalt
- 3 grams of salt
- 50 grams of butter
- 115 grams of egg white
- 15 grams of flour
For the eggplant tartaar:
- 2 toasted eggplants
- 1/2 lemon zest
- Red bell pepper
- Mustard flower
Baked Eggplant with chicken vegetable stuffing
Baked Eggplant filled with a chicken stuffing. These eggplants also known as aubergines, are cut in half and then filled with a chicken mince and vegetable stuffing. Topped with Parmesan cheese and baked in the oven. They make a great meal at anytime of day with their cheesy crusty tops.
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