You would think that after spending five years as a vegetarian I would have a better collection of vegetarian recipes.

Alas, I do not.
So when I find one that I really like, I'm delighted!




This summery dish is a melange of colorful, roasted vegetables that are mixed with thyme, garlic and fresh tomatoes, which is then stuffed into red pepper halves. Everything is cooked together to create a rich, caramelized vegetarian dish.

I have to thank my mom for this recipe. She sent me a beautifully photographed French cookbook for Christmas a few years ago and I am still discovering recipes in it! The book is The French Market by Joanne Harris and Fran Warde. This is the second recipe I've posted from the book. The first, Braised Lamb with White Beans was another scrumptious success!

Poivrons Farcis
Stuffed Red Peppers
serves 6

2 red onions
2 medium eggplant
2 zucchini
6 tablespoons olive oil, plus more for drizzling
6 red bell peppers
4 large tomatoes, chopped
1 fresh, hot chile pepper, seeded and chopped
3 garlic cloves, chopped
3 sprigs of thyme, leaves only
Sea salt, to taste
Freshly ground black pepper, to taste

Heat the oven to 350 degrees F. Chop the onions, eggplant and zucchini into 1-inch dice. Place in a large baking dish and toss with 6 tablespoons olive oil. Bake the vegetables, stirring halfway through cooking, until they begin to soften, about 30 minutes.
Meanwhile, cut the red peppers in half lengthwise and remove the seeds. Mix the tomatoes, chile pepper and garlic in a bowl and mix in the par-cooked vegetables. Stir in the thyme leaves and season with salt and pepper.
Place the red peppers cut side up on an oiled baking sheet and generously fill with the vegetable mixture. Drizzle with a little olive oil and bake until the vegetables are meltingly tender, about 1 hour.

One note: Next time I make this I'm adding some feta cheese or goat's cheese to the recipe. Sould mix perfectly with the flavors!