Ratatouille Stuffed Jack O Peppers Recipes

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RATATOUILLE STUFFED JACK-O-PEPPERS



Ratatouille Stuffed Jack-o-Peppers image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

About 1/2 cup EVOO
2 tablespoons butter
4 cloves garlic, minced
1 cup homemade breadcrumbs or panko
1/2 cup grated Parmigiano-Reggiano
1/4 cup fresh flat-leaf parsley leaves, finely chopped
7 medium red and orange bell peppers (pick square-ish/rectangular shaped ones for better plate presentation)
Salt and freshly ground black pepper
1 firm, medium eggplant, peel half the skin, cut into 1/2-inch dice
Olive oil spray
2 tablespoons fresh thyme leaves, finely chopped
1 small fresh red chile, finely chopped or 1/2 teaspoon dried flakes
1 medium onion, chopped
1 medium zucchini, 1/2-inch dice
3 ripe plum or small vine tomatoes, chopped
2 cups tomato sauce or passata

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat about 1/4 cup EVOO in a small skillet with the butter. When the butter foams, add the garlic and stir 1 minute. Add the breadcrumbs and stir to soak in the oil and butter. Toast until light golden, then remove from the heat and cool. Mix the cooled breadcrumbs with the cheese and parsley.
  • Trim the tops off 6 peppers and reserve, then scoop out the seeds. Using a small, sharp paring knife, cut out a jack-o'-lantern face in each pepper. Set the peppers upright, and if a pepper is very unstable, trim the bottom to make the pepper stable. Season the peppers on the inside with salt and pepper, invert the peppers and place on a baking sheet, tops alongside. Seed and chop the remaining bell pepper and reserve.
  • Salt the eggplant and drain 15 minutes in a strainer or on a towel.
  • Spray the peppers with a little cooking spray and roast to char the peppers at the edges and tender-crisp doneness, 10 to 12 minutes. Remove from the oven and cool to handle.
  • Heat the remaining EVOO in a large, deep skillet. Add the reserved peppers, thyme, chile, eggplant, onions and zucchini, and some salt and pepper. Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes. Add the tomatoes, stir another minute, and remove from the heat.
  • Combine the breadcrumbs with the vegetables and taste to check seasoning. Pour the tomato sauce into a casserole dish. Stuff the peppers, overstuffing the cavity a bit, and set the tops in place to complete the Jack-o-Peppers. Place the peppers into the dish as you fill them. Cool and store for a make-ahead meal.
  • To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes.

RATATOUILLE BOATS RECIPE BY TASTY



Ratatouille Boats Recipe by Tasty image

Here's what you need: garlic, onion, eggplant, bell pepper, yellow squash, zucchini, tomatoes, salt, red pepper, fresh thyme, fresh parsley, fresh basil, fresh mozzarella cheese, zucchinis

Provided by Milloni Merchant

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

3 cloves garlic
1 onion
1 eggplant
1 bell pepper
1 yellow squash
1 zucchini
5 tomatoes
salt, to taste
½ teaspoon red pepper
2 teaspoons fresh thyme
2 tablespoons fresh parsley
2 tablespoons fresh basil
8 oz fresh mozzarella cheese, 1 ball
6 zucchinis, makes 12 boats

Steps:

  • Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
  • Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
  • Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
  • Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
  • P.S. Leftover ratatouille is delicious on its own or with pasta.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 23 grams, Protein 43 grams, Sugar 44 grams

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

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.

RATATOUILLE-STUFFED SHELLS



Ratatouille-Stuffed Shells image

Looking for a traditional meatless dinner? Then try this stuffed pasta dish - perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 10

12 uncooked jumbo pasta shells
1 tablespoon olive oil
1 1/2 cups frozen bell pepper and onion stir-fry
2 garlic cloves, minced
1 1/2 cups diced eggplant
1 small zucchini, diced
1/2 cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon of the oil
1 can (2.25 oz) sliced ripe olives, drained
1 jar (14 to 15 oz) tomato pasta sauce
1 cup shredded 6-cheese Italian cheese blend (4 oz)

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat olive oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.
  • Stir in tomatoes with tomato oil, olives and 1/4 cup of the pasta sauce. Cook until thoroughly heated, stirring frequently. Stir in 1/2 cup of the cheese.
  • Fill each cooked pasta shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.
  • Bake 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 435, Carbohydrate 51 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 5 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 13 g

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