Ingredients with Measurements:
- 4 large bell peppers, tops cut off and seeds removed
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat.
3. Add eggplant, zucchini, yellow squash, onion, and garlic. Cook until vegetables are tender, about 10 minutes.
4. Add diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Cook for an additional 5 minutes.
5. Stuff each bell pepper with the ratatouille mixture.
6. In a small bowl, mix together Parmesan cheese and breadcrumbs. Sprinkle over the top of each stuffed pepper.
7. Place stuffed peppers in a baking dish and bake for 30-35 minutes, or until peppers are tender and filling is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 29g
- Protein: 9g
Substitutions for ingredients:
- You can substitute the eggplant, zucchini, and yellow squash with any other vegetables you prefer.
Variations:
- You can add cooked rice or quinoa to the ratatouille mixture before stuffing the peppers.
Tips and tricks:
- Make sure to cut the tops off the peppers evenly so they stand upright in the baking dish.
- If the peppers are too wobbly, you can cut a small slice off the bottom to create a flat surface.
- You can use any color bell pepper for this recipe.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place stuffed peppers in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled vegetables
- Steamed green beans
Troubleshooting advice:
- If the peppers are not cooked through after 35 minutes, cover the baking dish with foil and continue baking until tender.
Food safety advice:
- Make sure to wash all vegetables before cooking.
- Use a food thermometer to ensure the stuffed peppers reach an internal temperature of 165°F.
Food history:
- Ratatouille is a traditional French vegetable stew that originated in the region of Provence.
Flavor profiles:
- This dish is savory and slightly sweet, with a hint of Italian herbs.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: French