Ingredients
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For the Ratatouille Filling
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2 medium zucchini, diced zucchini2 medium zucchini, diced
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1 small eggplant, diced eggplant1 small eggplant, diced
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1 red onion, chopped red onion1 red onion, chopped
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2 medium tomatoes, chopped tomatoes2 medium tomatoes, chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tbsp tomato paste tomato paste1 tbsp tomato paste
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1 tbsp olive oil olive oil1 tbsp olive oil
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1 tsp herbes de Provence herbes de provence1 tsp herbes de Provence
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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For the Stuffed Peppers
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4 large bell peppers (red, yellow, or orange), halved and seeded bell peppers4 large bell peppers (red, yellow, or orange), halved and seeded
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For the Herbes de Provence Cashew Cream
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1/2 cup raw cashews (soaked for 2 hours or boiled for 10 minutes) raw cashews1/2 cup raw cashews (soaked for 2 hours or boiled for 10 minutes)
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1/3 cup water water1/3 cup water
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1 tsp herbes de Provence herbes de provence1 tsp herbes de Provence
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1/2 tsp salt salt1/2 tsp salt
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1 tsp dijon mustard dijon mustard1 tsp dijon mustard
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For Serving
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Fresh basil, chopped fresh basilFresh basil, chopped
Directions
Roast, stuff, and bake the peppers; blend and drizzle the cashew cream; garnish and serve. For a nut-free version, substitute sunflower seeds for cashews in the cream. The ratatouille filling can be made ahead and stored for up to 3 days.
Steps
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1
Done
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Preheat oven to 400°F (200°C). |
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2
Done
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In a large bowl, toss zucchini, eggplant, red onion, tomatoes, and garlic with olive oil, tomato paste, herbes de Provence, salt, and pepper. |
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3
Done
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Spread the mixture on a lined baking sheet and roast for 20 minutes, stirring halfway. Remove and set aside. |
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4
Done
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Arrange halved bell peppers in a baking dish and fill each with the ratatouille mixture. |
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5
Done
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Return stuffed peppers to the oven and bake for another 20-25 minutes, until peppers are tender. |
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6
Done
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While peppers bake, prepare the cashew cream: Blend soaked cashews, water, lemon juice, herbes de Provence, salt, and Dijon mustard until completely smooth. |
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7
Done
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Drizzle the herbes de Provence cashew cream over the hot stuffed peppers and garnish with fresh basil before serving. |
