Ratatouille-Stuffed Peppers

By Juliana Hale

5.0 / 5

25min

1h 05min

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¼ cup extra-virgin olive oil
1 large onion chopped
1 ½ cloves garlic minced
1 pound tomatoes cut into 1/2-inch pieces
1 eggplant cut into 1/2-inch pieces
3 zucchini cut into 1/2-inch pieces
1 red bell pepper cut into 1/2-inch pieces
¼ cup tomato sauce
1 ½ tablespoons herbes de Provence
salt and cracked black pepper to taste
¼ cup dry red wine
2 large red bell pepper halved lengthwise and seeded
1 cup shredded Italian cheese blend divided
chopped fresh parsley for garnish
1 pinch cracked black pepper