Ratatouille Stuffed Bell Peppers

Instructions

1. Prepare the bell peppers: Cut about 1/2 inch off the tops of the bell peppers. Carefully remove the stems and seeds without cracking the peppers. Rub the outside and inside of the peppers with garlic or basil olive oil and sprinkle with salt. Place them in a baking dish.
2. Roast the bell peppers: Preheat the oven to 350°F (175°C). Bake the prepared bell peppers for about 30 minutes until slightly softened but still holding shape.
3. Cook the barley: Bring 2 cups of chicken or vegetable stock to a boil. Add 1 cup of quick barley and a tablespoon of butter if using. Cover and simmer on low heat for 10 minutes. Remove from heat and let stand covered for 5 minutes until barley is tender.
4. Prepare the ratatouille vegetables: In separate pans or batches, sauté chopped onions in olive oil until caramelized. Add chopped garlic and cook until fragrant. Then sauté eggplant, zucchini, and yellow squash separately to get good caramelization and color on each vegetable to enhance flavor.
5. Combine ratatouille ingredients: Add canned chopped tomatoes and fresh thyme to the sautéed vegetables. Season with salt and pepper to taste. Add fresh chopped basil. Simmer gently on low heat for about 45 minutes to develop flavors.
6. Mix barley with ratatouille: Once ratatouille and barley are cooked, mix them together. Optionally, add harissa sauce for a spicy kick. Adjust seasoning with salt and pepper.
7. Stuff the peppers: Fill each roasted bell pepper with the ratatouille and barley mixture, packing it in firmly with a spoon.
8. Add cheese topping and bake: Sprinkle grated gruyere, Swiss, or mozzarella cheese on top of each stuffed pepper. Bake in the oven at 350°F (175°C) until the cheese is melted and golden brown, about 10-15 minutes.
9. Garnish and serve: Remove stuffed peppers from oven and let rest for a few minutes. Garnish with chopped fresh parsley and additional basil leaves. Serve warm, optionally with a bell pepper coulis or tomato sauce.