Here, we’re bringing the flavors of Provence right into your kitchen with a beautiful vegetarian dish: roasted bell peppers stuffed with classic ratatouille and barley. It's colorful, hearty, and full of fresh summer vegetables like zucchini, eggplant, and tomatoes.
INGREDIENTS
Ratatouille:
- 2 tbsp Olive Oil plus more for peppers
- 1 large Onion diced
- 2 tbsp Garlic chopped
- 28 oz Can of chopped whole and peeled Tomatoes or 3 cups peeled and seeded fresh tomatoes
- 1 tbsp Fresh Thyme or 1 teaspoon dried
- ½ cup Fresh Basil chopped & divided
- 2 - 3 medium Zucchini diced small
- 2 - 3 medium Yellow Squash diced small
- 1 medium Eggplant diced small
- Kosher Salt and Freshly Ground Black Pepper to taste
- 1 - 2 tsp Harissa Hot Sauce for spice and depth optional
Peppers:
- 4 - 6 large Bell Peppers (red, yellow, or orange) tops removed and seeded
- 2 tbsp Olive Oil garlic or basil-infused preferred
- Kosher Salt to taste
Barley (or substitute rice/quinoa):
- 1 cup Quick-Cooking Barley
- 2 cup Chicken Stock or Vegetable Stock
- 1 tbsp Unsalted Butter
- Kosher Salt to taste
For Finishing:
- 1 cup Grated Gruyere, Swiss, or Mozzarella Cheese
- Fresh Parsley or Basil chopped for garnish
DIRECTIONS
Ratatouille Base
Sauté Aromatics:
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In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
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Add 1 large diced onion and cook until lightly caramelized.
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Stir in 2 tablespoons chopped garlic and cook just until fragrant (about 30 seconds).
Simmer Tomato Base:
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Add 1 can (28 oz) chopped whole and peeled tomatoes (or 3 cups fresh peeled and seeded tomatoes).
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-Stir in 1 tablespoon fresh thyme (or 1 teaspoon dried) and ½ of the chopped fresh basil.
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Simmer on low heat, uncovered, while preparing the remaining vegetables.
Sauté Vegetables:
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In separate pans (or in batches), heat a bit of olive oil and sauté the zucchini, yellow squash, and eggplant (diced small) with a pinch of salt.
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Cook until golden and lightly caramelized for added flavor.
Combine & Simmer:
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Stir the sautéed vegetables into the tomato mixture.
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Add 1–2 teaspoons Harissa (if using).
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Simmer uncovered on low heat for about 45 minutes, stirring occasionally.
Peppers
Preheat & Prepare Peppers:
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Preheat oven to 350°F (175°C).
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Slice the tops off 4–6 large bell peppers and remove seeds/membranes.
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Rub the inside and outside of each pepper with olive oil (garlic or basil-infused preferred).
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Sprinkle lightly with kosher salt.
Barley (or Rice/Quinoa)
Cook the Barley:
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In a saucepan, bring 2 cups chicken or vegetable stock to a boil.
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Add 1 cup quick-cooking barley, a pinch of salt, and 1 tablespoon unsalted butter(optional but recommended).
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Cover and reduce heat to low. Simmer for 10 minutes.
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Turn off the heat and let it steam, covered, for 5 more minutes.
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Fluff with a fork; you may want to add extra butter at the end for a better and creamier barley.
Finishing & Assembly
Combine and Season:
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Stir some of the cooked barley into the finished ratatouille mixture.
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Add the remaining ½ of chopped fresh basil or chopped parsley.
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Season with kosher salt and freshly ground black pepper to taste.
Stuff and Top:
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Spoon the ratatouille-barley mixture into each roasted pepper.
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Pack gently and top each one with a generous amount of grated Gruyère, Swiss, or Mozzarella cheese.
Final Bake & Serve:
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Return stuffed peppers to the oven and bake for 10–15 minutes, or until the cheese is melted and golden brown.
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Let cool slightly.
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Garnish with chopped fresh parsley or basil and serve.
