Ratatouille In Roasted Peppers Recipe


Preparation Time20 MinCooking Time55 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientInterest Group


For pepper shells
 Olive oil1
 Sweet peppers4 (Red, Green Or Yellow Variety)
For ratatouille
 Diced eggplant2 Cup (32 tbs)
 Zucchini1 Medium, sliced 1/4 inch thick
 Sliced fresh mushrooms1 Cup (16 tbs)
 Canned diced stewed tomatoes8 Ounce (1 Can, With Juices)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped fresh basil1⁄4 Cup (4 tbs) (Loosely Packed For Measuring)
 Dry white wine2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Low fat mozzarella cheese1⁄4 Cup (4 tbs), finely shredded to make 1/4 cup


To make the pepper SHELLS: Preheat the oven to 450°.
Lightly spray a cookie sheet with the olive oil no-stick spray.
Cut the peppers in half lengthwise, then remove the stems, seeds and membranes.
Arrange the pepper halves, cut side down, on the cookie sheet.
Spray the skins of the peppers with the no-stick spray.
Bake for 25 to 35 minutes or until the skins just begin to blister.
Remove the peppers from the oven and slightly cool.
When the peppers are cool enough to handle, remove and discard the skins.
Return the peppers, cut side up, to the cookie sheet; set aside.
To make the ratatouille: Preheat the broiler.
Lightly spray an unheated large skillet with the no-stick spray.
Add the eggplant, zucchini, mushrooms, tomatoes (with juices), onions, basil, wine and garlic.
Bring to a boil.
Reduce the heat, cover and simmer about 20 minutes or until the vegetables are tender.
Then uncover and simmer for 5 to 10 minutes more, stirring occasionally, until the mixture slightly thickens.
Spoon the ratatouille mixture into the pepper shells.
Sprinkle with the cheese.
Broil 3" to 4" from the heat about 1 minute or until the cheese melts.