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.
Equipment you will use
Oven
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.
Ingredients you will need
Butter
Garlic
Extra Virgin Olive Oil
Equipment you will use
Frying 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.
Ingredients you will need
Breadcrumbs
Butter
Sandwich Bread
Cooking Oil
5
Mix the cooled breadcrumbs with the cheese and parsley.
Ingredients you will need
Breadcrumbs
Parsley
Cheese
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.
Ingredients you will need
Salt And Pepper
Bell Pepper
Peppers
Pepper
Seeds
Equipment you will use
Baking Sheet
Knife
7
Salt the eggplant and drain 15 minutes in a strainer or on a towel.
Ingredients you will need
Eggplant
Salt
Equipment you will use
Sieve
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.
Ingredients you will need
Cooking Spray
Peppers
9
Remove from the oven and cool to handle.
Equipment you will use
Oven
10
Heat the remaining EVOO in a large, deep skillet.
Ingredients you will need
Extra Virgin Olive Oil
Equipment you will use
Frying 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.
Ingredients you will need
Salt And Pepper
Vegetable
Eggplant
Zucchini
Peppers
Onion
Chili Pepper
Thyme
12
Add the tomatoes, stir another minute, and remove from the heat.
Ingredients you will need
Tomato
13
Combine the breadcrumbs with the vegetables and taste to check seasoning.
Ingredients you will need
Breadcrumbs
Vegetable
Seasoning
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.
Ingredients you will need
Tomato Sauce
Peppers
Equipment you will use
Casserole Dish
15
Place the peppers into the dish as you fill them. Cool and store for a make-ahead meal.
Ingredients you will need
Peppers
16
To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes.