Pepper Upper

Beef-Stuffed Bell Peppers with Tomato Ratatouille Topping

1 hour
Serves 4
DinnerMediterranean
Herb's take

This Italian-inspired dinner classic takes stuffed peppers on a Mediterranean vacation, layering savory ground beef with a quick-simmered tomato ratatouille. Along the way, you'll learn the magic of par-roasting peppers for tender, never-soggy results, and why beef loves a bit of onion in its corner.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F (200°C). Lightly brush the inside and outside of the hollowed bell peppers with 1 tablespoon olive oil. Place upright in a baking dish and roast for 15 minutes until just starting to soften.
  2. 02
    Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. 03
    Add the ground beef to the skillet. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the beef, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
  4. 04
    Stir in the garlic and cook for 30 seconds until fragrant.
  5. 05
    Add the eggplant and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until softened.
  6. 06
    Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, and red pepper flakes. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Reduce heat and simmer for 10 minutes, stirring occasionally, until the mixture thickens.
  7. 07
    Remove skillet from heat. Stir in half the chopped parsley (reserve the rest for garnish), the parmesan, and panko breadcrumbs.
  8. 08
    Remove par-roasted bell peppers from the oven. Spoon the beef and ratatouille filling evenly into each pepper, packing firmly. Mound any extra filling on top.
  9. 09
    Drizzle the remaining 1 tablespoon olive oil over the stuffed peppers. Return to the oven and bake uncovered for 20 minutes until the tops are golden and the peppers are fully tender.
  10. 10
    Sprinkle with reserved parsley and let rest 5 minutes before serving.

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