Ratatouille-Stuffed Peppers with Salsa Verde

Ingredients

• 4 whole bell peppers
• 1 cup diced eggplant
• 1 cup diced zucchini
• 1 cup crushed tomatoes
• 1/2 diced onion
• 3 cloves minced garlic
• 3 tbsp olive oil
• 1 tsp herbes de Provence
• 1/2 cup chopped parsley
• 1 tbsp capers(optional)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Slice tops off the bell peppers, remove seeds and membranes, and place them upright in a baking dish.

2. 2

   Heat 2 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 3 minutes, then add eggplant, zucchini, crushed tomatoes, herbes de Provence, salt, and pepper. Cook 10 minutes until vegetables are tender.

3. 3

   Spoon the ratatouille mixture into the peppers, drizzle with remaining olive oil, cover with foil, and bake 20 minutes until peppers are tender.

4. 4

   Meanwhile, make the salsa verde: finely chop parsley and capers, mix with lemon juice, a pinch of salt, and 1 tbsp olive oil.

5. 5

   Uncover peppers for the last 5 minutes of baking, then spoon salsa verde over each pepper and serve warm.