Best 2 Ratatouille Stuffed Peppers Recipes

Ratatouille stuffed peppers, a colorful and flavorful dish, presents a delightful blend of textures and vibrant flavors. Imagine tender bell peppers filled with a hearty ratatouille filling, a medley of juicy tomatoes, tender zucchini, and aromatic eggplant, all simmered in a rich and savory tomato sauce. The bell peppers, acting as edible containers, add a crispy outer layer to the dish, while the ratatouille filling bursts with the sweetness of the vegetables and the tangy notes of herbs. Each bite offers a symphony of textures and flavors, making ratatouille stuffed peppers a satisfying and satisfying meal.

Here are our top 2 tried and tested recipes!

QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY

Quinoa Ratatouille-Stuffed Peppers Recipe by Tasty image

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

Ingredients

6 bell peppers
2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
2 zucchinis, diced
1 eggplant, diced
4 medium tomatoes, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried basil
salt, to taste
pepper, to taste
½ cup all purpose flour
½ cup vegetarian parmesan cheese, grated
1 teaspoon dried oregano
6 tablespoons butter, softened
2 cups quinoa, cooked
fresh basil, chopped, for serving

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 PEPPERS

Ratatouille-Stuffed Peppers image

Bell peppers stuffed with more bell peppers? That's right, our favorite Ratatouille Provençale recipe is the star of these twice-baked stuffed peppers topped with Italian cheeses. Make this on any weeknight for a satisfying vegetarian main!

Provided by Juliana Hale

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h30m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup extra-virgin olive oil
1 large onion, chopped
1 ½ cloves garlic, minced
1 pound tomatoes, cut into 1/2-inch pieces
1 eggplant, cut into 1/2-inch pieces
3 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
¼ cup tomato sauce
1 ½ tablespoons herbes de Provence
salt and cracked black pepper to taste
¼ cup dry red wine
2 large red bell pepper, halved lengthwise and seeded
1 cup shredded Italian cheese blend, divided
Chopped fresh parsley, for garnish
1 pinch cracked black pepper

Steps:

Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
Preheat the oven to 425 degrees F (220 degrees C). Arrange pepper halves, cut-sides down, in a 2-quart baking dish.
Bake in the preheated oven for 10 minutes.
Turn peppers so cut sides face up. Mix 2 cups ratatouille with 1/2 cup Italian cheese blend; spoon into pepper halves. Cover loosely with foil and bake until peppers are tender and filling is heated through, about 25 minutes.
Uncover peppers; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes more. Garnish with parsley and top with black pepper.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 29.2 g, Cholesterol 22.2 mg, Fat 22.9 g, Fiber 10.6 g, Protein 12.4 g, SaturatedFat 7.1 g, Sodium 395.4 mg, Sugar 14.6 g

Tips:

Choose ripe and firm bell peppers: Look for peppers with smooth, unblemished skin and a deep, vibrant color. Avoid peppers with bruises or soft spots.
Use a variety of bell peppers: Different colored bell peppers will add a pop of color and flavor to your dish. Try using a mix of red, orange, yellow, and green peppers.
Cook the ratatouille filling until it is tender: The vegetables should be soft and flavorful, but not mushy. If the filling is too watery, drain off the excess liquid before stuffing the peppers.
Stuff the peppers loosely: The filling will expand as it cooks, so don't overstuff the peppers. Leave a little bit of room at the top of each pepper.
Bake the stuffed peppers until they are tender: The peppers should be soft and cooked through, but still hold their shape. The filling should be bubbling and hot.

Conclusion:

Ratatouille stuffed peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover ratatouille. The combination of the sweet and savory filling and the tender bell peppers is sure to please everyone at the table. So next time you're looking for a new and exciting way to serve ratatouille, give these stuffed peppers a try!