Best Ratatouille Stuffed Peppers 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

RATATOUILLE STUFFED RED BELL PEPPERS

Ratatouille Stuffed Red Bell Peppers image

For a light but filling meal, these roasted whole peppers stuffed with rice and zucchini are perfect. For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.

Provided by English_Rose

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

5 red peppers
2 ounces whole grain rice
1 onion, chopped
1 zucchini, finely diced
7 ounces chopped tomatoes
2 1/2 ounces whole wheat breadcrumbs

Steps:

Preheat the oven to 400°F.
Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
Cook the rice in boiling water according to pack instructions then drain.
Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
Serve with a fresh green salad.

Nutrition Facts : Calories 118.3, Fat 1, SaturatedFat 0.2, Sodium 11.8, Carbohydrate 26.1, Fiber 5, Sugar 9.6, Protein 3.8