Ratatouille-Stuffed Pepper Halves
Makes 6 side-dish servings
|3||large bell peppers (1 red, 1 yellow and 1 green or any combination)|
|1/4||cup olive oil|
|1||small eggplant (3/4 pound), unpeeled, cut into 1/2-inch cubes|
|1||small onion, thinly sliced|
|1||clove garlic, minced|
|1||large tomato, seeded and coarsely chopped|
|1||cup sliced fresh mushrooms|
|1/2||teaspoon dried basil, crushed|
|1/2||teaspoon oregano leaves, crushed|
|Dash||ground red pepper|
|1||zucchini, quartered and cut into 1/2-inch chunks|
- Cut peppers (including stems) in half lengthwise. Scrape out seeds and membrane with spoon.
- To steam pepper halves, place steamer basket in large saucepan or stockpot; add 1 inch of water. (Water should not touch bottom of basket.) Place pepper halves, cut sides up, in steamer basket; cover. Bring to a boil; steam 5 minutes or until peppers are crisp-tender. Add water, as necessary, to prevent pan from boiling dry. Plunge pepper halves into ice water to stop cooking. Place pepper halves in 13X9-inch baking dish.
- Heat oil in large skillet over medium heat. Cook eggplant and onion in hot oil 10 minutes or until vegetables are soft, stirring occasionally. Add garlic, tomato, mushrooms, basil, oregano, salt, black and red peppers. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer about 5 minutes, stirring occasionally. Add zucchini; simmer 5 minutes more or until mixture thickens slightly.
- Preheat oven to 350°F. Spoon mixture evenly into pepper halves. Bake 15 minutes or until heated through. Garnish with plum tomato slices and fresh basil leaves, if desired. Serve immediately.
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