Name: Ratatouille Stuffed Bell Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large bell peppers, any color; 1 small eggplant, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 can of diced tomatoes; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper, to taste; Olive oil; Grated Parmesan cheese, for topping; Fresh basil or parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Start by preparing the bell peppers. Cut off the tops of the bell peppers and remove the seeds and membranes from the insides. Set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Add the diced eggplant, zucchini, and yellow squash to the skillet. Cook the vegetables until they start to soften, about 5-7 minutes.
Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until the vegetables are cooked through and the flavors meld together.
Taste and adjust the seasoning if needed. Remove the skillet from the heat.
Carefully spoon the ratatouille mixture into the hollowed-out bell peppers, filling them to the top.
Place the stuffed bell peppers in the prepared baking dish. Drizzle a bit of olive oil over the tops and sprinkle with grated Parmesan cheese.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
Once cooked, remove the foil and switch the oven to broil. Broil the stuffed peppers for an additional 2-3 minutes to lightly brown the cheese.
Remove the dish from the oven and let it cool slightly. Garnish the stuffed bell peppers with fresh basil or parsley before serving.

Ingredients

Instructions

Nutrition Facts

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