Ratatouille Stuffed Jack-o-Peppers

Ratatouille Stuffed Jack-o-Peppers
If you want to add more Mediterranean recipes to your recipe box, Ratatouille Stuffed Jack-o-Peppers might be a recipe you should try. One serving contains 272 calories, 10g of protein, and 12g of fat. For $2.88 per serving, you get a side dish that serves 6. If you have thyme leaves, chile, evoo, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Users who liked this recipe also liked Jack O Lantern Stuffed Peppers, Mini Stuffed Jack-O-Lanterns or Halloweegan Peppers, and Black Bean & Pepper Jack Stuffed Poblano Peppers.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 450 degrees F.
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OvenOven
3
Heat about 1/4 cup EVOO in a small skillet with the butter. When the butter foams, add the garlic and stir 1 minute.
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ButterButter
GarlicGarlic
Extra Virgin Olive OilExtra Virgin Olive Oil
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Frying PanFrying Pan
4
Add the breadcrumbs and stir to soak in the oil and butter. Toast until light golden, then remove from the heat and cool.
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BreadcrumbsBreadcrumbs
ButterButter
Sandwich BreadSandwich Bread
Cooking OilCooking Oil
5
Mix the cooled breadcrumbs with the cheese and parsley.
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BreadcrumbsBreadcrumbs
ParsleyParsley
CheeseCheese
6
Trim the tops off 6 peppers and reserve, then scoop out the seeds. Using a small, sharp paring knife, cut out a jack-o'-lantern face in each pepper. Set the peppers upright, and if a pepper is very unstable, trim the bottom to make the pepper stable. Season the peppers on the inside with salt and pepper, invert the peppers and place on a baking sheet, tops alongside. Seed and chop the remaining bell pepper and reserve.
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Salt And PepperSalt And Pepper
Bell PepperBell Pepper
PeppersPeppers
PepperPepper
SeedsSeeds
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Baking SheetBaking Sheet
KnifeKnife
7
Salt the eggplant and drain 15 minutes in a strainer or on a towel.
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EggplantEggplant
SaltSalt
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SieveSieve
8
Spray the peppers with a little cooking spray and roast to char the peppers at the edges and tender-crisp doneness, 10 to 12 minutes.
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Cooking SprayCooking Spray
PeppersPeppers
9
Remove from the oven and cool to handle.
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OvenOven
10
Heat the remaining EVOO in a large, deep skillet.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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Frying PanFrying Pan
11
Add the reserved peppers, thyme, chile, eggplant, onions and zucchini, and some salt and pepper. Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes.
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Salt And PepperSalt And Pepper
VegetableVegetable
EggplantEggplant
ZucchiniZucchini
PeppersPeppers
OnionOnion
Chili PepperChili Pepper
ThymeThyme
12
Add the tomatoes, stir another minute, and remove from the heat.
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TomatoTomato
13
Combine the breadcrumbs with the vegetables and taste to check seasoning.
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BreadcrumbsBreadcrumbs
VegetableVegetable
SeasoningSeasoning
14
Pour the tomato sauce into a casserole dish. Stuff the peppers, overstuffing the cavity a bit, and set the tops in place to complete the Jack-o-Peppers.
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Tomato SauceTomato Sauce
PeppersPeppers
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Casserole DishCasserole Dish
15
Place the peppers into the dish as you fill them. Cool and store for a make-ahead meal.
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PeppersPeppers
16
To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes.
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PeppersPeppers
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OvenOven
DifficultyExpert
Ready In1 h, 5 m.
Servings6
Health Score30
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