Stuffed Bell Peppers - Eggplant, Chickpea & Romesco

I have been loving on this romesco sauce recipe! It makes a great addition to so many different things. I most enjoy it with eggplant and chickpeas as mentioned on the post.  It makes a great side dish but I wanted something more to do with it so I decided to stuff some peppers. 

Ingredients: 

1 eggplant, cubed (3-4 cups)

2 tbs olive oil

1 can chickpeas, rinsed and drained
1 small eggplant, cubed (makes 3-4 cups)

1 1/2 cups of romesco sauce (minus the bell pepper)

4 bell peppers
1/4 cup water
3/4 cups parmeasn or asiago cheese

Set the oven to a low broil. Coat the eggplant with 2 tbs olive oil or spray. Broil for 5-6 minutes tossing every few minutes. One the eggplant has softened place it in a mixing bowl with the chickpeas. Mix the eggplant and chickpeas with romesco sauce. 

Preheat oven to 425. Place the bell peppers in a baking pan place 1 tbs of cheese in the bottom of the pepper then fill with eggplant mixture. Top with 1-2 more tbs of cheese. Add 1/4 cup of water in bottom of the baking dish after you stuff the peppers. Bake for 45 minutes. 

 

Since I was stuffing bell peppers I decided to leave out the bell pepper from the romesco sauce. I try stuffing bell peppers whenever I can but without using meat it is hard to tell how if will turn out. This was a great idea and it was so delicious and filling.