Best 2 Ratatouille Stuffed Peppers Recipes

Ratatouille stuffed peppers is a delightful and colorful dish that combines the classic flavors of ratatouille with the hearty goodness of bell peppers. Originating from the sunny region of Provence in southeastern France, ratatouille is a traditional rustic stew made with fresh summer vegetables such as tomatoes, eggplant, zucchini, bell peppers, and herbs. In this recipe, the vibrant ratatouille filling is nestled inside bell peppers, creating a visually appealing and wholesome meal. Along with the main recipe, this article also features variations using different types of peppers, including a vegetarian option with bell peppers filled with a savory rice and vegetable stuffing. Whether you prefer the classic ratatouille filling or want to explore new flavor combinations, this article offers a culinary journey that celebrates the abundance of fresh vegetables and the vibrant flavors of Provence.

Let's cook with our 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:

Use a variety of bell peppers for a colorful and flavorful dish.
Choose small to medium-sized bell peppers so that they can be easily stuffed.
Make sure to remove the seeds and ribs from the bell peppers before stuffing them.
Use a sharp knife to cut the tops off the bell peppers so that you can easily remove the seeds and ribs.
Cook the ratatouille filling over medium heat until the vegetables are soft and tender.
Season the ratatouille filling with salt, pepper, and herbs to taste.
Stuff the bell peppers with the ratatouille filling and top with cheese.
Bake the stuffed bell peppers in a preheated oven until the peppers are tender and the cheese is melted and golden brown.
Serve the stuffed bell peppers hot with a side of rice or salad.

Conclusion:

Ratatouille stuffed bell peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They are easy to make and can be customized to your liking. With a variety of colorful bell peppers and a flavorful ratatouille filling, these stuffed bell peppers are sure to be a hit with everyone at the table.