Ratatouille Stuffed Jack O Peppers Recipes

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JACK-O'-LANTERN STUFFED PEPPERS



Jack-o'-Lantern Stuffed Peppers image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and ground black pepper
1 cup small elbow macaroni
1 tablespoon canola oil
1 yellow onion, chopped
3 cloves garlic, finely chopped
1 pound lean ground beef
One 14-ounce can fire-roasted tomatoes, drained
1 cup heavy cream
2 cups shredded sharp Cheddar
6 orange bell peppers

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.
  • In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.
  • Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.
  • Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY



Quinoa Ratatouille-Stuffed Peppers Recipe by Tasty image

Here's what you need: bell peppers, olive oil, medium onion, garlic, zucchinis, eggplant, medium tomatoes, dried thyme, dried rosemary, dried basil, salt, pepper, all purpose flour, vegetarian parmesan cheese, dried oregano, butter, quinoa, fresh basil

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

6 bell peppers
2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
2 zucchinis, diced
1 eggplant, diced
4 medium tomatoes, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried basil
salt, to taste
pepper, to taste
½ cup all purpose flour
½ cup vegetarian parmesan cheese, grated
1 teaspoon dried oregano
6 tablespoons butter, softened
2 cups quinoa, cooked
fresh basil, chopped, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
  • Add the garlic and cook for about 1 minute, until fragrant.
  • Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
  • In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
  • Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
  • Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 74 grams, Fat 22 grams, Fiber 11 grams, Protein 16 grams, Sugar 16 grams

RATATOUILLE STUFFED RED BELL PEPPERS



Ratatouille Stuffed Red Bell Peppers image

For a light but filling meal, these roasted whole peppers stuffed with rice and zucchini are perfect. For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.

Provided by English_Rose

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

5 red peppers
2 ounces whole grain rice
1 onion, chopped
1 zucchini, finely diced
7 ounces chopped tomatoes
2 1/2 ounces whole wheat breadcrumbs

Steps:

  • Preheat the oven to 400°F.
  • Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
  • Cook the rice in boiling water according to pack instructions then drain.
  • Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
  • Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
  • Serve with a fresh green salad.

Nutrition Facts : Calories 118.3, Fat 1, SaturatedFat 0.2, Sodium 11.8, Carbohydrate 26.1, Fiber 5, Sugar 9.6, Protein 3.8

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