RATATOUILLE STUFFED RED BELL PEPPERS
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
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
RATATOUILLE STUFFED JACK-O-PEPPERS
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
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.
QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY
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
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 ZUCCHINI
Ratatouille is a fancy way of indicating that these zucchini boats are filled with super-tasty veggies. Baked until golden brown, they're see-worthy, too!
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells. Chop 1 cup removed zucchini flesh; reserve for later use. Discard seeds and remaining flesh.
- Heat 2 tsp. oil in large skillet on medium heat. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender. Stir in remaining oil, vegetables and reserved chopped zucchini; cook and stir 5 min. Add egg product, cracker crumbs and basil; mix well.
- Spoon cooked vegetable mixture into zucchini shells; top with cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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