Ratatouille-Stuffed Peppers Recipe

Recipesfull introduces to you: Popular Recipes. (Ratatouille-Stuffed Peppers Recipe). Bell peppers stuffed with more bell peppers? That's right, our favorite Ratatouille Provençale recipe is the star of these twice-baked stuffed peppers topped with Italian cheeses. Make this on any weeknight for a satisfying vegetarian main!

Brief

Prep 25 mins

Cook: 1hr5 mins

Total: 1hr30 mins

Servings: 4

Yield: 4 servings

Ratatouille-Stuffed Peppers Recipe

Ingredients

¼ cup extra-virgin olive oil

1 large onion

chopped

1 ½ cloves garlic

minced

1 pound tomatoes

cut into 1/2-inch pieces

1 eggplant

cut into 1/2-inch pieces

3 zucchini

cut into 1/2-inch pieces

1 red bell pepper

cut into 1/2-inch pieces

¼ cup tomato sauce

1 ½ tablespoons herbes de Provence

salt and cracked black pepper to taste

¼ cup dry red wine

2 large red bell pepper

halved lengthwise and seeded

1 cup shredded Italian cheese blend

divided

Chopped fresh parsley

for garnish

1 pinch cracked black pepper

Main Dish

Directions

Step 1

Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes eggplant zucchini bell pepper tomato sauce herbes de Provence salt and pepper. Stir in wine cover and simmer for 10 minutes. Uncover and simmer until vegetables are just tender 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Arrange pepper halves cut-sides down in a 2-quart baking dish.

Step 3

Bake in the preheated oven for 10 minutes.

Step 4

Turn peppers so cut sides face up. Mix 2 cups ratatouille with 1/2 cup Italian cheese blend; spoon into pepper halves. Cover loosely with foil and bake until peppers are tender and filling is heated through about 25 minutes.

Step 5

Uncover peppers; sprinkle with remaining cheese. Continue baking until cheese is melted about 5 minutes more. Garnish with parsley and top with black pepper.

Nutritional Information

Ratatouille-Stuffed Peppers Recipe

Servings Per Recipe:4

Calories: 366.6

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 29.2g 9%

Dietary Fiber: 10.6g 42%

Sugars: 14.6g

Fat: 22.9g 35%

Saturated Fat: 7.1g 36%

Cholesterol: 22.2mg 7%

Vitamin A Iu: 6115.1IU 122%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.8mg 51%

Vitamin C: 198mg 330%

Folate: 154.5mcg 39%

Calcium: 301.3mg 30%

Iron: 2.7mg 15%

Magnesium: 84.7mg 30%

Potassium: 1283.2mg 36%

Sodium: 395.4mg 16%

Thiamin: 0.3mg 32%

Calories From Fat: 206.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.