Ratatouille Stuffed Peppers

Ratatouille Stuffed Peppers

Ratatouille Stuffed Peppers
Tess Hutchens
(Original recipe courtesy of Rachael Ray)
Yield: 6 servings

Ingredients

About ½ C EVOO and/or coconut oil

2 T butter

4 garlic cloves, minced

1 C grated Parmigiano-Reggiano

¼ C fresh flat-leaf parsley leaves, finely chopped

7 medium red and orange bell peppers (pick square-ish/rectangular shaped ones for better

plate presentation)

Salt and freshly ground black pepper

1 firm, medium eggplant, peeled and cut into ½ inch dices

Olive oil spray or coconut oil

2 T fresh thyme leaves, finely chopped

1 small fresh red chile, finely chopped

1 medium onion, chopped

1 medium zucchini, ½ inch dices

3 ripe plum or small vine tomatoes, chopped

2 C tomato sauce or marinara sauce (I used my homemade marinara)

 

Preparation

Preheat oven to 450 degrees F.

Heat about ¼ C EVOO (I use coconut oil) in a small skillet with the butter.  When the butter foams, add the garlic and stir 1 minute.  Add the breadcrumbs and stir to soak in the oil and butter. Toast until lightly golden, then remove from the heat and cool.  Mix the cooled breadcrumbs with the cheese and parsley.

Trim the tops off 6 peppers and reserve, then scoop out the seeds.  Season the peppers on the inside with salt and pepper, invert and place on a baking sheet, tops alongside.  Seed and chop the remaining bell pepper and reserve.

Salt the eggplant and drain 15 – 30 minutes in a strainer, then rinse salt off and allow to drain.

Spray the peppers with cooking oil or rub with coconut oil and roast to char the peppers at the edges and tender-crisp doneness, 10 – 12 minutes.  Remove from the oven and cool to handle.  Turn oven down to 400 degrees F.

Heat the remaining EVOO (I use coconut oil) in a large, deep skillet.  Add the reserved peppers, thyme, chile, eggplant and onions.  Cook the vegetables, partially covered and stirring occasionally.  After about 5 minutes, add the zucchini and then after about 5 more minutes add tomatoes, then 1 C of the tomato or marinara sauce.  Stir another minute or so and remove from the heat.

Combine the breadcrumbs with the vegetables and taste to check seasoning. Pour enough tomato or marinara sauce to cover the bottom of a greased casserole dish.  Stuff the peppers, overstuffing the cavity a bit and set the tops alongside.  Place the peppers into the dish as you fill them and dab each with the remaining tomato or marinara sauce.  Roast in the oven until the peppers are hot through, 30 – 35 minutes.

And you WOULD know that I sprinkle mine with Parmesan cheese right before serving.  This is an amazing meal for Meatless Monday.

Meatless Monday

Meatless Monday

Meatless Monday?  Come on, join us in this venture!  There are health benefits, as well as environmental benefits when you leave meat out of your diet just one day per week.

“Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.  It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.”*

With fresh veggie season upon us now is the perfect time to give this a go!  Who doesn’t love a veggie platter???  Or how about a big, old pot of pinto beans, Gigi salad and cornbread???  Super simple and oh so good!!!

Pinto Beans

  • 3 C     Dried Pintos
  • 1T      Coconut Oil
  • Pepper/Salt to taste

Add water until about one inch above beans in pot.  Add 1 T coconut oil and pepper to taste.  Bring to a rolling boil for about 10 – 15 minutes.  Lower heat and simmer, adding water as needed for approximately 3 hours.  Gigi’s Tip:  Do not add salt until the last 30 minutes or so of cooking.  This allows the broth to thicken.

Gigi’s Salad

  • Lettuce – Torn into bite sized pieces
  • Kosher Dill Pickles – Diced
  • Onion – Diced
Gigi’s Special Dressing for Salad
  • Mayonnaise
  • Vinegar
  • Kosher Pickle Juice
  • Sugar
  • Salt/Pepper to taste
Blend all ingredients and then pour over salad and toss!!!

There is just something about the combination of the salad with the pinto beans…

Thank you, Mother, for passing this amazing family tradition down to me.  Hope you don’t mind me sharing the goodness….

Meatless Monday Rocks!!!!