Ratatouille Stuffed Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C).
• STEP 2.Cut the tops off the bell peppers and remove the seeds and membranes.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add the eggplant, zucchini, bell peppers, and onion. Cook until the vegetables are tender, about 8-10 minutes.
• STEP 4.Add the garlic, tomatoes, tomato paste, basil, oregano, salt, and pepper. Cook for an additional 2 minutes.
• STEP 5.Fill each bell pepper with the ratatouille mixture and place them in a baking dish.
• STEP 6.Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
• STEP 7.Serve the Ratatouille Stuffed Peppers hot, garnished with fresh basil leaves.
• STEP 8.Enjoy!

Cooking Tips

• You can use any color of bell peppers for this recipe, or a mix of colors for a vibrant presentation.
• Feel free to add some grated cheese on top of the stuffed peppers before baking for a cheesy twist.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Ratatouille Stuffed Peppers as a main dish with a side of crusty bread or a fresh salad.
• These stuffed peppers can also be served as a side dish alongside grilled meats or roasted chicken.
• To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated oven at 350掳F (175掳C) for about 15-20 minutes, or until heated through.