Ratatouille Stuffed Bell Peppers

Ingredients

• 4 whole bell peppers
• 1 medium zucchini
• 1 medium eggplant
• 2 large tomatoes
• 1 medium onion
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon fresh basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 cup vegetable broth

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the bell peppers by cutting the tops off and removing the seeds. Set them aside.

3. 3

   Dice the onion, zucchini, eggplant, and tomatoes into small pieces.

4. 4

   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.

5. 5

   Add the diced eggplant to the skillet and cook for an additional 5 minutes, stirring occasionally.

6. 6

   Stir in the diced zucchini and tomatoes, along with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Cook for another 5-7 minutes until the vegetables are tender.

7. 7

   Pour in 1 cup of vegetable broth and let the mixture simmer for 5 minutes, allowing the flavors to meld.

8. 8

   Remove the skillet from heat and stir in 1 tablespoon of chopped fresh basil.

9. 9

   Spoon the ratatouille mixture evenly into each prepared bell pepper, packing it down gently.

10. 10

    Place the stuffed peppers upright in a baking dish. If desired, drizzle a little olive oil over the tops.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

12. 12

    After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and slightly charred.

13. 13

    Remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh basil if desired.