Eggplant Stuffed Poblano Peppers

Eggplant Stuffed Poblano Peppers

  • Servings: 1 Per Person
  • Difficulty: Intermediate
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  • 2 large eggplants
  • 1 medium onion chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup roasted red bell peppers, chopped
  • 2 cups cornbread, crumbled
  • 2 eggs, beaten
  • 1/4 cup goat cheese (optional)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 – 16 toothpicks


  1. Preheat oven to 400 degrees
  2. Prepare cornbread according to package; allow to cool; reduce oven heat to 350
  3. Prep vegetables; retain tops of poblano peppers
  4. Peel eggplant and cut into cubes: See How to Prevent Eggplant from Turning Brown
  5. Saute eggplant on stove top in oil
  6. Cook till tender; remove; squeeze pulp in a paper towel until all moisture is gone;
  7. Using a fork, mash eggplant till it is pureed; set aside
  8. In a large skillet, heat oil, add vegetables and cook till tender
  9. In a large bowl, combine crumbled cornbread, sauteed vegetables, eggs, cheese and eggplant; add seasonings : sage, salt and pepper
  10. Scoop ample amounts of mixture into peppers using a teaspoon or clean hands
  11. Secure pepper tops to pepper with toothpicks
  12. In a 9 x 13 baking dish, pour about 1/2 inch water
  13. Place peppers in baking dish and cover with foil
  14. Bake peppers 25 minutes or until tender
Retain the tops of the poblano peppers; secure to stuffed pepper with toothpicks prior to baking Cooked chicken, beef or tofu may be added to the eggplant stuffing