Eggplants stuffed with peppers and cheese

Try this tasty and inviting recipe! Eggplant stuffed with peppers and cheese is excellent for dieters. They’re healthy and delicious. This vegetarian menu is perfect for a light, colorful and tasty diet. It will satisfy everyone, even children. Let’s see how to prepare it.

Preparation time: 20 minutes
Cooking time: approx. 25 minutes
Servings: 2 (240 Kcal per serving)

2 shallots
2 tbsp grated Parmesan cheese
50 g light mozzarella
2 peppers (1 red and 1 yellow)
2 eggplants (1 large and 1 small)
Olive oil

How to make eggplants stuffed with peppers and cheese?
Wash the large eggplant, dry and remove the pulp.

Dice with the small eggplant.

Brush the empty shells with oil and sprinkle with oregano and salt.

Cook for a quarter of an hour in an air fryer at 200 degrees.

Clean and dice the peppers.

Peel and chop shallots.

Brown in an oiled non-stick frying pan.

Add diced eggplant.

Season with salt and basil.

Leave to cook.

Stuff eggplant shells with mixture.

Sprinkle with grated cheese.

Cook for a further 5 minutes in the air fryer.

Serve eggplant stuffed with peppers and cheese.