Bell Pepper stuffed with Ratatouille, A French Classic Reinvented! | Chef Jean-Pierre

By Chef Jean-Pierre · 75 min

Ingredients

Instructions

1. In a large Dutch oven over medium heat, warm 2 tablespoons olive oil.
2. Add the diced onion and cook until lightly caramelized.
3. Stir in the chopped garlic and cook until fragrant, about 30 seconds.
4. Add the canned tomatoes (or 3 cups fresh peeled and seeded tomatoes), stir in the thyme and half of the chopped basil, and simmer uncovered on low heat while you prepare the other vegetables.
5. Sauté the zucchini, yellow squash and eggplant, all diced small, with a pinch of salt in a little olive oil, until golden and lightly caramelized.
6. Stir the sautéed vegetables into the tomato mixture, add the harissa if using, and simmer uncovered on low heat for about 45 minutes, stirring occasionally.
7. Preheat the oven to 350°F (175°C).
8. Cut the tops off the peppers and remove the seeds, then rub the inside and outside of each with olive oil and sprinkle lightly with salt.
9. Bring the stock to a boil in a saucepan, add the barley, a pinch of salt and the butter if using, then cover and simmer on low for 10 minutes. Turn off the heat and let it steam covered for 5 more minutes, then fluff with a fork.
10. Stir some of the barley into the ratatouille, add the remaining basil or parsley, and season with salt and pepper to taste.
11. Fill each pepper with the mixture, pack it gently and top generously with the cheese.
12. Bake for 10 to 15 minutes, until the cheese is melted and golden brown. Let cool slightly before serving, garnished with parsley or basil.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionCheeseTomatoBell pepperZucchiniEggplantGruyère cheese