Ratatouille In Roasted Peppers
|For pepper shells|
|Sweet peppers||4 (Red, Green Or Yellow Variety)|
|Diced eggplant||2 Cup (32 tbs)|
|Zucchini||1 Medium, sliced 1/4 inch thick|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned diced stewed tomatoes||8 Ounce (1 Can, With Juices)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs) (Loosely Packed For Measuring)|
|Dry white wine||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Low fat mozzarella cheese||1⁄4 Cup (4 tbs), finely shredded to make 1/4 cup|
To make the pepper SHELLS: Preheat the oven to 450°.
Lightly spray a cookie sheet with the olive oil no-stick spray.
Cut the peppers in half lengthwise, then remove the stems, seeds and membranes.
Arrange the pepper halves, cut side down, on the cookie sheet.
Spray the skins of the peppers with the no-stick spray.
Bake for 25 to 35 minutes or until the skins just begin to blister.
Remove the peppers from the oven and slightly cool.
When the peppers are cool enough to handle, remove and discard the skins.
Return the peppers, cut side up, to the cookie sheet; set aside.
To make the ratatouille: Preheat the broiler.
Lightly spray an unheated large skillet with the no-stick spray.
Add the eggplant, zucchini, mushrooms, tomatoes (with juices), onions, basil, wine and garlic.
Bring to a boil.
Reduce the heat, cover and simmer about 20 minutes or until the vegetables are tender.
Then uncover and simmer for 5 to 10 minutes more, stirring occasionally, until the mixture slightly thickens.
Spoon the ratatouille mixture into the pepper shells.
Sprinkle with the cheese.
Broil 3" to 4" from the heat about 1 minute or until the cheese melts.