Ratatouille Stuffed Peppers

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 large bell peppers (red, yellow, or green)
• •1 medium eggplant, diced
• •1 medium zucchini, diced
• •1 medium yellow onion, chopped
• •2 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •1 tsp dried thyme
• •1 tsp dried basil
• •Salt and pepper to taste
• •1 cup shredded mozzarella cheese
• •1 tbsp olive oil
• •Fresh basil leaves for garnish (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

4. 4

   Add the diced eggplant and zucchini to the skillet, and cook for about 5-7 minutes until they begin to soften.

5. 5

   Stir in the can of diced tomatoes, thyme, basil, salt, and pepper. Cook for an additional 5-10 minutes, allowing the mixture to thicken slightly.

6. 6

   Spoon the ratatouille mixture into each bell pepper until they're filled to the top. Place the stuffed peppers in a baking dish.

7. 7

   Sprinkle shredded mozzarella cheese on top of each stuffed pepper.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.