French Ratatouille-Stuffed Bell Peppers

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 teaspoon salt
• 1 teaspoon black pepper

• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh basil, chopped

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent.
3. 03
   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. 04
   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. 05
   Place the prepared bell peppers in a baking dish. Fill each with the ratatouille mixture, pressing down slightly to pack the filling.
6. 06
   Cover the dish with foil and bake in the preheated oven for 25-30 minutes.
7. 07
   Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on the edges.
8. 08
   Optional: Sprinkle grated Parmesan cheese and fresh basil over the stuffed peppers before serving.