Ratatouille Stuffed Bell Peppers


This ratatouille recipe is a hearty, yet healthy dish that is perfect for a winter meal. It is packed full of vegetables, and can be made with either chicken or tofu. The dish is also very versatile, and can be served with rice, pasta, or quinoa. It can also be made ahead of time and frozen, making it a great meal to have on hand for busy weeknights.

Ingredients

  • 4 bell peppers, any color
  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 28-ounce can diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Method

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and ribs. Place the peppers in a 9×13 inch baking dish.
  3. In a large bowl, combine the eggplant, zucchini, yellow squash, tomatoes, thyme, salt, and black pepper. Mix well.
  4. Stuff each pepper half with the vegetable mixture. Sprinkle the mozzarella cheese over the top.
  5. Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Potential changes & improvements

There are many potential changes and improvements that can be made to this dish. For example, you could add garlic to the vegetable mixture. You could also use a different type of cheese, such as cheddar or Swiss. You could also add a protein, such as chicken, tofu, or beans. Finally, you could add some spice to the dish by adding a pinch of red pepper flakes or some chopped jalapeño peppers.

What other food it works well with

This dish goes well with a variety of other foods. It is often served with rice, pasta, or quinoa. It can also be served with a salad or some steamed vegetables.

Common Mistakes

One common mistake when making this dish is to overcook the vegetables. This will make the dish mushy and unappetizing. Another mistake is to undercook the vegetables. This will make the dish crunchy and difficult to eat. Finally, a common mistake is to use too much cheese. This will make the dish too rich and heavy.

Nutritional Information

This dish is a good source of vitamins A, C, and B6. It is also a good source of fiber, potassium, and magnesium. It is low in saturated fat and cholesterol. This dish does contain eggs and dairy, so it is not suitable for those with egg or dairy allergies.


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