Ratatouille Stuffed Red Bell 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-STUFFED PEPPERS



Ratatouille-Stuffed Peppers image

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!

Provided by Juliana Hale

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h30m

Yield 4

Number Of Ingredients 15

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

Steps:

  • 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.
  • Preheat the oven to 425 degrees F (220 degrees C). Arrange pepper halves, cut-sides down, in a 2-quart baking dish.
  • Bake in the preheated oven for 10 minutes.
  • 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.
  • Uncover peppers; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes more. Garnish with parsley and top with black pepper.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 29.2 g, Cholesterol 22.2 mg, Fat 22.9 g, Fiber 10.6 g, Protein 12.4 g, SaturatedFat 7.1 g, Sodium 395.4 mg, Sugar 14.6 g

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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