Delicious and hearty stuffed bell peppers filled with ratatouille and wild rice.
Ingredients
- 4 Bell peppers any color
- 1 cup wild rice cooked
- 1 eggplant diced
- 1 zucchini diced
- 1 yellow squash diced
- 1 red onion diced
- 2 cloves garlic minced
- 1 can diced tomatoes 14 ounces
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme dried
- Salt and pepper to taste
- olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat some olive oil over medium heat. Add the diced eggplant, zucchini, yellow squash, and red onion. Cook until the vegetables are tender, about 8-10 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Stir in the diced tomatoes, dried basil, dried oregano, dried thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in the cooked wild rice.
- Fill each bell pepper with the ratatouille mixture and place them in a baking dish.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the filling is heated through.
- Serve hot and enjoy!
Nutrition
Calories: 265kcalCarbohydrates: 48gProtein: 8gFat: 6gFiber: 8g
