Ratatouille Stuffed Pepper Halves Recipe
Ingredients
3 large bell peppers (1 red, 1 yellow and 1 green or any combination)
1/4 cup olive oil
1 small eggplant unpeeled, cut into 1/2 inch cubes
1 small onion, thinly sliced
1 clove garlic, minced
1 large tomato, seeded and coarsely chopped
1 cup sliced fresh mushrooms
1/2 teaspoon each dried basil and oregano leaves, crushed
1/2 teaspoon salt
Dash each black pepper and ground red pepper
1 zucchini, quartered and cut into 1/2 inch chunks
Plum tomato slices and fresh basil leaves for garnish
Directions
Cut bell peppers (including stems) in half lengthwise.
Scrape out seeds and membrane with spoon, being careful not to cut through shell.
Rinse out pepper halves under running water; drain.
Place steamer basket in large saucepan or stockpot; aidd 1 inch of water.
Place pepper halves, cut sides up, in steamer basket; cover.
Bring to a boil; steam 5 minutes or until peppers are crisp-tender.
Plunge pepper halves into ice water to stop cooking.
Place pepper halves in 13 X 9-inch baking dish.
Heat oil in large skillet over medium heat until hot.
Cook eggplant and onion in hot oil 10 minutes or until vegetables are soft, stirring occasionally.
Add garlic, chopped tomato, mushrooms, dried basil, oregano, salt, black pepper and ground red pepper.
Bring to a boil over medium-high heat; reduce heat to medium-low.
Simmer about 5 minutes, stirring occasionally.
Add zucchini; simmer 5 minutes more or until mixture thickens slightly.
Preheat oven to 350°F.
Spoon mixture evenly into pepper halves.
Bake 15 minutes or until heated through.
Garnish, if desired.
Scrape out seeds and membrane with spoon, being careful not to cut through shell.
Rinse out pepper halves under running water; drain.
Place steamer basket in large saucepan or stockpot; aidd 1 inch of water.
Place pepper halves, cut sides up, in steamer basket; cover.
Bring to a boil; steam 5 minutes or until peppers are crisp-tender.
Plunge pepper halves into ice water to stop cooking.
Place pepper halves in 13 X 9-inch baking dish.
Heat oil in large skillet over medium heat until hot.
Cook eggplant and onion in hot oil 10 minutes or until vegetables are soft, stirring occasionally.
Add garlic, chopped tomato, mushrooms, dried basil, oregano, salt, black pepper and ground red pepper.
Bring to a boil over medium-high heat; reduce heat to medium-low.
Simmer about 5 minutes, stirring occasionally.
Add zucchini; simmer 5 minutes more or until mixture thickens slightly.
Preheat oven to 350°F.
Spoon mixture evenly into pepper halves.
Bake 15 minutes or until heated through.
Garnish, if desired.
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