Monte Carlo Ratatouille Stuffed Peppers (Poivrons farcis à la ratatouille de Monte Carlo)
Indulge in the flavors of Monaco with this exquisite recipe for Poivrons farcis à la ratatouille de Monte Carlo, or Monte Carlo Ratatouille Stuffed Peppers. This dish combines the vibrant Mediterranean flavors of ratatouille with the comforting appeal of stuffed peppers, creating a delightful fusion of tastes and textures.
Ingredients
- 4 large bell peppers
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 onion, chopped
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the eggplant, zucchini, and tomatoes to the skillet. Cook until the vegetables are tender.
- Stir in the cooked rice, basil, and parsley. Season with salt and pepper to taste.
- Stuff the bell peppers with the ratatouille mixture and place them in a baking dish.
- Sprinkle the tops of the stuffed peppers with Parmesan cheese.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 12g
- Fat
- 9g
Supplies
Baking dish Skillet Cutting board Knife
Tools
Oven
Serving suggestions
Serve the Monte Carlo Ratatouille Stuffed Peppers with a side of crusty bread and a green salad for a complete and satisfying meal.
Tips & tricks
For a touch of luxury, drizzle the stuffed peppers with a balsamic glaze before serving.
Cost
$15