A delicious recipe by Giada De Laurentiis is this Stuffed Bell Peppers that you can enjoy as a filling and satisfying meal or side, made with bell peppers, eggplant, tofu, olives, and Parmesan cheese. This flavor-packed Stuffed Bell Peppers recipe works great for dinner or a special gathering and takes about 60 minutes to prepare, serving up to 6 people.

Recipe Ingredients

• 3 medium red bell peppers, halved lengthwise, cored, and seeded
• 1 tablespoon extra-virgin olive oil
• 2 (8-ounce) Japanese eggplants, trimmed and cut into ⅓-inch pieces
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ (26-ounce) jar tomato-basil sauce
• 4 ounces firm tofu, drained, patted dry, and cut into ⅓-inch pieces
• ¼ cup medium black olives, chopped
• ½ cup medium green olives, chopped
• 1 tablespoon rinsed and drained capers
• ½ teaspoon freshly ground black pepper
• ¼ cup sliced almonds
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• Vegetable oil cooking spray

How To Make Giada Stuffed Bell Peppers

1. Preheat Your Oven: Start by positioning an oven rack in the center and preheating your oven to 400°F. While it heats, spray a small baking dish or sheet with vegetable oil cooking spray.
2. Prepare the Peppers: Place the halved bell peppers, cut side up, on the baking sheet. Drizzle them with 1 tablespoon of extra-virgin olive oil. Bake the peppers for 30 to 35 minutes, or until they become tender but still hold their shape.
3. Roast the Eggplant: As the peppers bake, spray a 9-inch pie dish with vegetable oil cooking spray. Add the eggplant pieces to the dish and toss them with 1 tablespoon of olive oil and ½ teaspoon kosher salt. Roast next to the peppers for about 30 minutes, until tender and golden.
4. Prepare the Filling: In a medium saucepan, combine ½ jar of tomato-basil sauce, tofu, black and green olives, capers, and ½ teaspoon of freshly ground black pepper. Bring it to a simmer over medium heat, then reduce the heat and let it cook for about 15 minutes until the sauce slightly thickens. Stir the roasted eggplant into the mixture.
5. Make the Topping: While the filling simmers, blend ¼ cup sliced almonds and 2 tablespoons of freshly grated Parmesan cheese in a food processor until finely ground. This will be your crunchy topping for the peppers.
6. Assemble the Stuffed Peppers: Preheat your broiler. Spoon the filling mixture generously into each of the baked bell pepper halves. Sprinkle each pepper with 1 tablespoon of the almond-Parmesan topping for extra flavor and texture.
7. Broil to Finish: Drizzle 2 tablespoons of olive oil over the stuffed peppers, then place them under the broiler. Broil for 2 to 3 minutes until a golden crust forms on top. Serve hot and enjoy!

Recipe Tips

• Swap tofu with ground turkey: If you prefer a non-vegetarian option, replace the tofu with 4 ounces of ground turkey. Cook it until browned before mixing it with the tomato sauce.
• Try different peppers: For a sweeter flavor, use yellow or orange bell peppers instead of red. They roast just as well and add a different depth of sweetness to the dish.
• Add some heat: If you like a little spice, add ¼ teaspoon of red pepper flakes to the tomato sauce while simmering. It gives the filling a nice kick without overwhelming the other flavors.
• Use fresh herbs: Fresh basil or parsley can add brightness to the final dish. Chop a few leaves and sprinkle them on top of the peppers right before serving.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Lamb Osso Buco
• Giada De Laurentiis Bitter Rice
• Giada De Laurentiis Orzo With Clams