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PEPPER SHELLS
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4 sweet red, green or yellow peppers
RATATOUILLE
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2 cups diced eggplant
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1 medium zucchini, sliced 1/4-inch thick
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1 cup sliced fresh mushrooms
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1 (8-ounce) can diced stewed tomatoes (with juices)
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1/2 cup chopped onions
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1/4 cup loosely packed chopped fresh basil
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2 tablespoons dry white wine
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2 cloves garlic, minced
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1/4 cup (1 ounce) finely shredded reduced-fat mozzarella cheese
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TO MAKE THE PEPPER SHELLS: Preheat the oven to 450 degrees. 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 15 to 25 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 inches from the heat about 1 minute or until the cheese melts.
Preparation time: Not Available
Serves 4
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