Stuffed Peppers with Ratatouille by Rachael Ray

Stuffed Peppers with Ratatouille by Rachael Ray

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    C EVOO

  • 2

    tbsp butter

  • 4

    cloves garlic, minced

  • 1

    C Panko bread crumbs

  • ½

    C grated Parmigiano-Reggiano

  • ¼

    C fresh parsley, finely chopped

  • 7

    medium Red or Orange bell peppers (pick square peppers)

  • Salt & Pepper

  • 1

    firm, medium eggplant, peel half the skin, cut into ½" cubes

  • Olive Oil Spray

  • 2

    tbsp fresh thyme leaves, finely chopped

  • 1

    small fresh red chili, finely chopped or ½ tsp dried flakes

  • 1

    medium onion, chopped

  • 1

    medium zucchini, cut into ½" cubes

  • 3

    ripe plum tomatoes, chopped

  • 2

    C tomatoe sauce or Passata

Directions

Preheat oven to 450. Heat 1/4 C EVOO in small skillet with the butter. When the butter foams, add the garlic and stir 1 minute. Add the bread crumbs and stir to soak in the oil and butter. Toast until lightly golden, then remove from the heat & cool. Mix the cooled breadcrumbs with the cheese & parsley. Trim the tops off 6 bell peppers and reserve, then scoop out the seeds. 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 & 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 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 salt & pepper. Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes. Add the tomato sauce, stir another minute, and remove from 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 peppers. Place the peppers into a dish as you fill them. To serve, preheat oven to 400 and roast until the peppers are heated thru, 30 to 35 minutes.


Nutrition

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