French Ratatouille-Stuffed Bell Peppers

Name: French Ratatouille-Stuffed Bell Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large bell peppers (tops cut off and seeds removed); 1 cup eggplant (diced); 1 cup zucchini (diced); 1 cup yellow squash (diced); 1 cup tomatoes (diced); 1 medium onion (chopped); 2 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup Parmesan cheese (grated); 2 tablespoons fresh basil (chopped)

VegetarianFrenchDinnerHealthyComfort FoodVegetable-Rich

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A delightful twist on a classic French dish, these Ratatouille-Stuffed Bell Peppers are bursting with fresh vegetables and aromatic herbs.

Macronutrients per serving

grams

Protein

5.0g 10%

Fat

10.0g 20%

Carbs

35.0g 70%

Rich in nutrients

☀️ Vitamin C

150% DV

Supports immune function

🌾 Fiber

32% DV

Aids in digestion

☀️ Vitamin A

25% DV

Supports vision health

🔺 Potassium

15% DV

Helps maintain normal blood pressure

☀️ Folate

10% DV

Supports cell function

Ingredients

Main Ingredients

4 large bell peppers tops cut off and seeds removed
1 cup eggplant diced
1 cup zucchini diced
1 cup yellow squash diced
1 cup tomatoes diced
1 medium onion chopped
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish

1/4 cup Parmesan cheese grated
2 tablespoons fresh basil chopped

Instructions

1 Preheat your oven to 375°F (190°C).
2 In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent.
3 Add the diced eggplant, zucchini, and yellow squash to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
4 Stir in the diced tomatoes, dried thyme, dried basil, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
5 Place the prepared bell peppers in a baking dish. Fill each with the ratatouille mixture, pressing down slightly to pack the filling.
6 Cover the dish with foil and bake in the preheated oven for 25-30 minutes.
7 Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on the edges.
8 Optional: Sprinkle grated Parmesan cheese and fresh basil over the stuffed peppers before serving.