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Ratatouille Meat Sauce Stuffed Peppers (paleo, GF)

Cook Time1 hour 15 minutes
Total Time1 hour 15 minutes
Servings: 4
Author: Dominique

Ingredients

  • 1 small eggplant , cut into bite sized pieces
  • 1/2 cup of diced white onion
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1/2 of a yellow bell pepper , diced
  • 1 cup of halved cherry tomatoes
  • 1 lb of lean ground beef (500 grams)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp oregano
  • 1 tsp + 1/2 tsp basil , divided
  • 2 Tbs tomato paste
  • 1 small zucchini , sliced and quartered
  • 1 cup chopped tomatoes
  • 1/2 tsp thyme
  • 4 large bell peppers

Instructions

  • Cut the eggplant into bite sized pieces, salt, mix, and put it into a strainer in the sink to let it sweat.
  • Put the diced onion, garlic powder and 1 tsp of olive oil into a large pan and cook over medium heat for about 3 minutes, until soft. Add the diced yellow bell pepper to the pan, mix, and cook for another 3 minutes. Add the cherry tomatoes, mix, and cook for 2-3 minutes.
  • Then add the ground beef to the pan, breaking it into pieces as you mix it into the other ingredients. Top the beef with 1 tsp salt, 1 tsp ground black pepper, 1 tsp oregano, and 1 tsp of basil, mix and then let the meat cook for 5 minutes, or until browned. Mix in the 2 Tbs of tomato paste.
  • Then, dry off your eggplant. Make sure to dry it off really well.
  • Add the eggplant and zucchini to the pan,mix and let everything cook for about 8-10 minutes. Add the crushed tomatoes and cook for another 10 minutes, adding 1/2 tsp of thyme and 1/2 tsp of basil to the pan.
  • While the sauce is cooking, chop the tops off of 4 large bell peppers, and take the seeds out of the insides of them.
  • Fill each bell pepper with 1/2 cup of the meat sauce and place into a baking dish ( I used a 35x23 cm european sized glass baking dish... I measured it and it seems like this could be an american sized 11x 9 inch pan). Surround the peppers with the remaining meat sauce, put the pan into the oven and bake for 40 minutes, until the peppers have softened and browned.