Ratatouille Stuffed Peppers With Parsley-Ricotta Sauce

4 02 2013

This dinner is loaded with great veggies thanks to the ratatouille stuffing, which I was inspired to make based on the veggies I had on hand! Enjoy with a salad and a glass of white wine 🙂

Ratatouille Stuffed Peppers With Parsley-Ricotta Sauce

Ratatouille Stuffed Peppers With Parsley-Ricotta Sauce

The following serves 2 (compliments of This Girl):

  • 2 large red bell peppers, cut in half and seeded
  • 1 large shallot, chopped
  • Couple cloves of garlic, minced
  • Extra-virgin olive oil
  • Salt and pepper
  • Pinch of red pepper flakes
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 small to medium eggplant, chopped
  • 1/2 cup part-skim ricotta
  • Good handful fresh parsley leaves
  • Juice of 1/2 a lemon
  • Parmesan cheese, grated

Preheat the oven to 425 degrees. Cut the red bell peppers in half lengthwise and removed seeds and ribs. Line a baking sheet with foil and place pepper halves cut-side up. Drizzle with olive oil and season with salt and pepper. Roast in the oven until the peppers char a little, about 10-15 minutes.

Meanwhile make the ratatouille: heat a little olive oil in a large skillet over medium-high heat. Add shallots and cook for a minute or two until they start to soften. Add garlic and red pepper flakes, cook until fragrant, another minute or so. Next add zucchini, squash and eggplant to the skillet and mix well. You could also add some chopped tomatoes here if you’d like, I just didn’t have any on hand. Cook and continue to stir occasionally until veggies are soft. Season with salt about half way through. Once the veggies are softened, remove from heat.

Remove peppers from the oven and allow to cool slightly. Once cool enough to handle, fill the peppers with the ratatouille mixture. Top with parmesan cheese. Bake in the oven for a few more minutes to heat through and melt the cheese.

To make the sauce: Combine ricotta, lemon juice, parsley, salt, pepper and a little olive oil in a food processor or blender. Process / blend until smooth and to your desired consistency (adding more oil will help thin it out).

To serve: spread some of the sauce on the bottom of a plate, top with two stuffed pepper halves – serve with a salad to round out the meal.




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