Ratatouille Stuffed Peppers
Bell peppers filled with a rich vegetable ragout and topped with toasted breadcrumbs.
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Ingredients
- 4 pieces Large bell peppers (any color)
- 1 medium Eggplant, finely diced
- 1 large Zucchini, finely diced
- 1/2 cup Yellow onion, minced
- 3 cloves Garlic cloves, minced
- 1 1/2 cups Crushed tomatoes
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Herbes de Provence
- 1/4 cup Fresh basil leaves, chopped
- 1/2 cup Panko breadcrumbs
- 1/4 cup Grated Parmesan cheese(optional)
- 1 to taste Salt and black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and ribs, and set them upright in a baking dish.
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté the eggplant and zucchini until golden and softened, about 8 minutes.
- 3
Add the onion and garlic to the skillet, cooking for another 4 minutes until the onion is translucent and fragrant.
- 4
Stir in the crushed tomatoes and Herbes de Provence. Simmer the mixture for 10 minutes until the sauce thickens and the vegetables are tender.
- 5
Remove the skillet from heat and stir in the fresh basil, salt, and pepper. Spoon the ratatouille mixture into the prepared bell peppers.
- 6
In a small bowl, toss the breadcrumbs with the remaining olive oil and Parmesan cheese if using.
- 7
Sprinkle the breadcrumb mixture generously over the top of each stuffed pepper.
- 8
Pour a half-cup of water into the bottom of the baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for another 15 minutes until the peppers are tender and the crumbs are golden brown.
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