ALLRECIPES.COM 52 AUG/SEPT 2019
RATATOUILLE-STUFFED PEPPERS
HANDS-ON 5 MIN TOTAL 45 MIN SERVES 4
SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
2 large red, yellow, or orange bell peppers,
halved lengthwise and seeded
2 cups Ratatouille Provençale (recipe at right)
1 cup shredded Italian blend cheeses
Chopped fresh parsley, for garnish
Cracked black pepper
Preheat oven to 425°F. Arrange pepper halves,
cut sides down, in a 2-qt. baking dish. Bake
10 minutes. Turn cut sides up. Stir together
ratatouille and ½ cup cheese; spoon into pepper
halves. Cover loosely with foil and bake until
peppers are tender and filling is heated through,
about 25 minutes. Remove foil. Sprinkle with
remaining cheese. Bake until cheese is melted,
about 5 minutes more. Garnish with parsley and
top with black pepper.
armagazine.com/ratatouille-stuffed-peppers
HEALTHY GLUTEN-FREE VEGETARIAN
PER ½ -PEPPER SERVING: 194 CAL; 11G FAT (5G SAT); 8G PRO;
15G CARB (4G FIBER, 10G SUGARS); 547MG SODIUM
RATATOUILLE PAPPARDELLE
HANDS-ON 10 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
8 oz. dried pappardelle pasta
2 Tbsp. extra-virgin olive oil
3 cups Ratatouille Provençale (recipe at right)
4 cups packed fresh spinach
Salt and cracked black pepper, to taste
2 oz. Parmigiano-Reggiano cheese, shaved
Balsamic vinegar (optional)
- Cook pasta according to package directions;
drain, reserving ½ cup cooking water. Toss pasta
with oil.
- Reheat ratatouille in an extra-large skillet over
medium heat. Add spinach and pasta, tossing just
until spinach wilts. Add enough reserved pasta
water to make a saucy consistency. Season with
salt and pepper. Sprinkle with cheese and drizzle
with balsamic vinegar (if using).
armagazine.com/ratatouille-pappardelle
HEALTHY QUICK VEGETARIAN
PER 1½ -CUP SERVING: 441 CAL; 18G FAT (4G SAT); 15G PRO;
57G CARB (6G FIBER, 9G SUGARS); 706MG SODIUM
N O W
THATÕS FUN
T O S AY
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