French🥬 Vegetables

Ratatouille Stuffed Bell Peppers

Name: Ratatouille Stuffed Bell Peppers
Total time: 1 h 30 min
Cuisine: French
Ingredients: ~4 Bell peppers; ~1 medium Zucchini; ~1 medium Yellow squash; ~1 medium Eggplant; ~1 large Onion; 1 tbsp Garlic; 1 can Canned whole peeled tomatoes; 1 tbsp Fresh thyme; ~¼ cups Fresh basil; to taste Salt; to taste Black pepper; ~3-4 tbsp Olive oil; 1 cup Quick-cooking barley; 2 cups Chicken stock; ~2 tbsp Butter; ~1-2 tsp Harissa sauce; ~1 cup Gruyère, Swiss, or mozzarella cheese; ~2-3 tbsp Fresh parsley

⏱ 90 min

A classic dish from Provence, France: roasted bell peppers stuffed with a flavorful ratatouille of summer vegetables, mixed with barley and topped with melted cheese until golden. Whether you're vegetarian or not, this hearty, colorful dish is pure comfort.

Adapted from a video by Chef Jean-Pierre

Bell Pepper stuffed with Ratatouille, A French Classic Reinvented! | Chef Jean-Pierre

Watch on YouTube

Ingredients

Bell peppersChoose straight-sided peppers so they stand upright~4est.
ZucchiniDiced small~1 mediumest.
Yellow squashDiced small~1 mediumest.
EggplantDiced small~1 mediumest.
OnionChopped, sautéed first for caramelization~1 largeest.
GarlicChopped, about 1-2 tablespoons1 tbsp
Canned whole peeled tomatoesUse fresh ripe tomatoes if available1 can
Fresh thyme1 tbsp

Steps

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1
Sauté the chopped onion first until lightly caramelized, then add the garlic and cook until fragrant.
2
Add the canned tomatoes, fresh thyme, and some basil to build the base sauce.
3
Cut the zucchini, yellow squash, and eggplant into small dice and sauté them separately in batches so each vegetable caramelizes and develops flavor, then combine everything and simmer gently for about 45 minutes.
4
Prepare the peppers: choose straight ones, slice off about a centimeter from the top, and carefully remove the stem and seed core without cracking the shell.
5
Rub olive oil (garlic or basil-infused recommended) all over the inside and outside of the peppers, then sprinkle with a little salt.
6
Bake the peppers in the oven at 350°F (about 175°C) for approximately 30 minutes until softened and releasing some liquid.
7
Meanwhile, cook the barley: bring 2 cups of chicken stock to a boil, stir in 1 cup of quick-cooking barley and a little butter, cover and simmer on low for about 10 minutes, then remove from heat and let sit covered for another 5 minutes.
8
Once the peppers are baked, pour out any water that collected inside. Mix the ratatouille with the cooked barley to taste, season with salt and pepper, and optionally stir in a bit of harissa sauce and chopped parsley.
9
Pack the mixture firmly into the peppers with a spoon, top generously with grated Gruyère, Swiss, or mozzarella cheese, and adjust seasoning with salt and pepper again.
10
Bake the stuffed peppers until the cheese on top turns golden brown.
11
Let the peppers rest for a few minutes after baking, garnish with chopped parsley, and serve on their own or with the chef's bell pepper coulis or a tomato sauce.

Ratatouille Stuffed Bell Peppers

Ingredients

Steps

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