Peppers stuffed and baked with ratatouille

Ingredients for 4 servings:

• 4 bell peppers, red
• 1 small onion(s)
• ½ clove(s) garlic
• 1 small zucchini
• ½ eggplant(s)
• 1 bell pepper(s), yellow
• 3 tomatoes
• salt and pepper
• Thyme
• 4 tbsp Pecorino, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Halve the red bell peppers lengthwise, remove the cores, and clean them. Clean the remaining vegetables, removing the seeds if necessary, and dice them. Peel and finely dice the onion and garlic, then fry them in a pan with oil. First, add the eggplant and let it brown, then add the diced bell peppers and zucchini. Season with thyme, salt, and pepper. Finally, add the diced tomatoes and simmer until the vegetables are tender. Season to taste. Stuff the cleaned bell pepper halves with the vegetables and sprinkle with the pecorino cheese. Bake in the oven at 160°C (convection oven) for 25 minutes.