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Ratatouille-style stuffed red pepper

Ingredients

  • 1 large red pepper halved and seeded
  • 2 tbsp rapeseed oil
  • 1 small aubergine diced
  • 1 small onion peeled and finely chopped
  • 1 clove garlic finely chopped
  • 1 courgette sliced or 12 blanched brussel sprouts sliced into 3
  • Salt and black pepper
  • 2 tbsp tomato purée pesto or tapenade - I used red pepper paste. It’s a great way to use any of those jars that sit in the fridge half full.
  • Parmesan shavings
  • Optional additional seasonings -
  • Chilli flakes
  • Paprika
  • Chopped fresh herbs

Instructions

  • Heat the oil in a large pan and add the aubergine, tossing well to coat.
  • Cook over a low heat for 10-12 minutes until soft and starting to brown slightly.
  • Add the onion and garlic and cook until soft.
  • Add the courgettes or sprouts and cook through for another 4 minutes.
  • Stir in your choice of sauce. Season.
  • Divide the mixture between the red pepper halves. Place on a baking tray.
  • Bake at 180C/ Gas Mark 4 for 20 minutes until cooked through.
  • To serve sprinkle with Parmesan shavings.
  • Drizzle with a little herb oil to finish.

Notes

Note: I served this dish with halved Little Gem lettuce flashed in a hot pan with a little oil, topped with with sliced radish, cherry tomatoes, green olives and topped with croutons.