Ratatouille-Stuffed Peppers

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!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 367 Calories

Ingredients

• 1 large onion, chopped
• ¼ cup tomato sauce
• ¼ cup dry red wine
• ¼ cup extra-virgin olive oil
• 1 pinch cracked black pepper
• salt and cracked black pepper to taste
• 3 zucchini, cut into 1/2-inch pieces
• chopped fresh parsley, for garnish
• 1 ½ cloves garlic, minced
• 1 pound tomatoes, cut into 1/2-inch pieces
• 1 eggplant, cut into 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 ½ tablespoons herbes de Provence
• 2 large red bell pepper, halved lengthwise and seeded
• 1 cup shredded Italian cheese blend, divided

Recipe Instructions

Step 1

Bake in the preheated oven for 10 minutes.

Step 2

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 3

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

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.