Ratatouille Stuffed Peppers

1. Preheat oven to 425°F. Arrange pepper halves, cut sides down, in a 2-qt. rectangular baking dish. Bake 10 minutes. Turn cut sides up. For filling, in a medium bowl combine Ratatouille Provençal and 1/2 cup of the cheese; spoon into pepper halves. Bake, covered, 25 minutes or until peppers are tender and filling is heated through. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Sprinkle with parsley and black pepper.

Ratatouille Provençal

In an 8-qt. Dutch oven heat 1/4 cup olive oil over high heat. Add 2 cups coarsely chopped onions, 2 cloves minced garlic, and 1/4 teaspoon salt; cook 2 minutes or until onions are softened, stirring occasionally. Stir in 1/4 cup dry red wine and, if desired, 1/4 cup tomato puree Cook and stir 1 minute or until reduced by half.Stir in 6 cups 3/4-inch pieces eggplant, 6 cups 3/4-inch pieces zucchini, 2-1/2 cups 1-inch pieces tomatoes, 1 cup 3/4-inch pieces red bell pepper, and 3/4 tsp. salt. Simmer, covered, 10 minutes. Simmer, uncovered, 12 to 15 minutes more or until vegetables are tender and mixture is desired thickness, stirring occasionally. If desired, top servings with basil. Makes 6 servings (1-1/3 cups each)// per serving 171 cal., 10 g fat (2 g sat. fat), 0 mg chol., 405 mg sodium, 18 g carb., 6 g fiber, 11 g sugars, 4 g pro.