Preheat the oven to 350°F. Spray a 9 x 9" pan with nonstick cooking spray. Make a deep lengthwise slit in each eggplant, but don't cut all the way through. Set aside.
To make the stuffing, heat the oil in a large skillet, and cook the onion and bell pepper over medium-high heat, stirring, until soft, about 5 minutes. Add the remaining ingredients, stir and simmer 2 minutes.
Spread a thin layer of the stuffing on the bottom of the baking pan. Spoon the remaining stuffing into the cut of each eggplant and place the stuffed eggplants in the baking pan. Cover the pan with foil.
Bake 25 minutes. Uncover, and bake until the eggplants are tender, about 20-25 minutes more.