Stuffed Peppers Provencale Style's picture

Jun. 06, 2011


Aubergines 16 Ounce , diced (2 Aubergines)
Carrot 4 Ounce , peeled and chopped (1 Large Sized)
Onion 4 Ounce , peeled and sliced (1 Large Sized)
Garlic 1 Clove (5 gm) , crushed with 1 level teaspoon salt
Salt 1 Teaspoon (Leveled) (Used For Crushing The Garlic)
Potato 8 Ounce , peeled and diced (1 Large Sized)
Marrow/Pumpkin 8 Ounce , peeled and diced
Vegetable oil 4 Tablespoon
Red peppers/Green pepper 4 Medium , seeded, stalks removed and split lengthwise
Canned baked beans in tomato sauce 10 Ounce
Cheese/2 eggs, hard boiled
Stuffings/Some breadcrumbs mixed with 2 level teaspoons mixed dried herbs 1 Cup (16 tbs) (Packet Stuffings)
Grated cheese 1 Teaspoon (Leveled)
Chopped chives/Chopped parsley 1 Teaspoon (Leveled)



1) Preheat the oven to moderately hot temperature.


2) In boiling water, allow peppers to simmer for 5 minutes and drain well.

3) In a thick closed pan, over low heat, heat oil and sauté aubergines, carrot, onion, garlic, salt, potato and marrow or pumpkin in it for about 15 minutes until vegetables are tender, stirring frequently to prevent sticking.

4) Stir in baked beans and then take off the mixture from heat.

5) Make a fairly firm, but not stodgy, mixture by mixing in cheese or egg and enough packet stuffing or breadcrumbs mixed with herbs.

6) Stuff peppers with this mixture and top with tomato wedges and a little cheese.


7) Into a shallow ovenproof dish, pack the stuffed peppers and bake for about 30 minutes on the middle shelf of the preheated oven.


8) Garnish with parsley or chives and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 973Calories from Fat 429

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1653 mg68.88%

Total Carbohydrates 113 g37.7%

Dietary Fiber 25 g100%

Sugars 33 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet