Ratatouille Stuffed Jack O Peppers Recipes

JACK-O'-LANTERN STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.
• In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.
• Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.
• Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
• Add the garlic and cook for about 1 minute, until fragrant.
• Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
• In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
• Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
• Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
• Enjoy!

RATATOUILLE-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat olive oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.
• Stir in tomatoes with tomato oil, olives and 1/4 cup of the pasta sauce. Cook until thoroughly heated, stirring frequently. Stir in 1/2 cup of the cheese.
• Fill each cooked pasta shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.
• Bake 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

RATATOUILLE STUFFED RED BELL PEPPERS

Steps:

• Preheat the oven to 400°F.
• Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
• Cook the rice in boiling water according to pack instructions then drain.
• Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
• Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
• Serve with a fresh green salad.

RATATOUILLE BOATS RECIPE BY TASTY

Steps:

• Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
• Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
• Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
• Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
• P.S. Leftover ratatouille is delicious on its own or with pasta.
• Enjoy!