Bell Peppers Stuffed and Gratinated with Ratatouille
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red pepper (s)
- 1 small onion (s)
- 0.5 clove ½ garlic
- 1 small zucchini
- 0.5 ½ aubergine (s)
- 1 yellow pepper (s)
- 3 tomato (s)
- salt and pepper
- thyme
- 4 tablespoon cheese (pecorino), freshly grated
Print Recipe
Pin Recipe Instructions
- Halve the red peppers lengthways, remove the core and clean.
- Clean the remaining vegetables, remove the seeds if necessary and cut into cubes.
- Peel the onion and garlic, dice finely and fry in a pan with oil. Now first add the aubergine and let it start, then add the diced paprika and zucchino. Season with thyme, salt and pepper. Lastly, add the tomato cubes and possibly let them boil down a little until the vegetables are cooked through. Season again to taste.
- Pour the vegetables into the cleaned pepper halves and sprinkle with the pecorino cheese. Bake in the oven at 160 ° for a good 25 minutes.
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