Ratatouille-Stuffed Peppers
1 cup shredded Italian cheese blend, divided 1 eggplant, cut into 1/2-inch pieces 1 large onion, chopped 1 pinch cracked black pepper 1 pound tomatoes, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces 1 ½ cloves garlic, minced 1 ½ tablespoons herbes de Provence 2 large red bell pepper, halved lengthwise an… 3 zucchini, cut into 1/2-inch pieces Chopped fresh parsley, for garnish salt and cracked black pepper to taste ¼ cup dry red wine ¼ cup extra-virgin olive oil ¼ cup tomato sauce
