Stuffed Peppers w/Eggplant & Sausage

Stuffed Peppers w/Eggplant & Sausage

4 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.5
  • Total Fat: 8.5 g
  • Cholesterol: 19.3 mg
  • Sodium: 478.5 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 7.2 g
  • Protein: 8.4 g

View full nutritional breakdown of Stuffed Peppers w/Eggplant & Sausage calories by ingredient

Number of Servings: 8


    Banana Peppers, 8 large (5" long)
    Pork or Turkey Breakfast Sausage, 6 links
    2 eggplants, peeled
    1 Onion, raw, medium
    Garlic, 3 cloves
    Celery, raw, 1 cup, diced
    Spaghetti/Marinara Sauce, 2 cup
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Cheddar Cheese, 3 slices


Blanch the peppers in boiling water for 5-7 minutes. Remove and place in ice water. Then scorch the skins on a hot griddle so most of the skin blisters off.

Filling: saute sausage (remove from casing) with cubed eggplant, garlic, celery, and onion. Drain excess fat. Stuff peppers.

Place peppers in a baking dish. Cover with tomato sauce and chopped tomatoes. Sprinkle cheese on top and bake until bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user CREATIVELIZA.

Member Ratings For This Recipe

  • no profile photo

    Be sure to check the eggplant. The round blossom is a male eggplant and is less bitter than the female eggplant . . . it has a slit blossom end. - 11/21/19

  • no profile photo

    Delicious & a great way to get some eggplant in my diet without frying it! - 9/13/08

  • no profile photo

    Very Good
    Yum! That sounds absolutely tasting. I must try it! - 1/30/08