Ratatouille Stuffed Peppers

After we toured our B and B at Rosewind Farm and ohh'd and ahh'd over how wonderful it was, we unloaded the coolers and packed the refrigerator

and counter. 

Then we debated, pull out the jigsaw puzzle or head to Huber Winery?  What, me miss out on a wine tasting?  You're right, we were off to Huber's.  Those of you who aren't from Indiana are probably wrinkling your noses and thinking, ugh, what kind of wine do they have there?  That sweet, icky stuff?  Well, yes, they've got some of that because that's what a lot of folks drink.  But, they've also got some very good dry reds and whites.  I won't stretch it and say anything they have is fantastic but most of the dry wines are perfectly good house wines.  Sally was manning the tasting room.  How she manages to keep everyone happy and dispense lots of info and take care of a tasting room with about six stations, I have NO clue.  But, she does.  She's a wealth of knowledge about the wines and figures out pretty quickly what you like and what you don't like.  We've been lucky enough to visit a couple of times when she's been there.  We settled in and enjoyed three whites and three reds.  A Seyval Blanc that we really like (and consider to be one of our house whites,) a Chardonel and a Viognier were the whites.  The reds were Generations, Cab and ummm, I can't remember!  The generations is a red blend - rather reminds me of Red Truck.

Finally it was time to head to Rosewind and fix some dinner.  I'd brought lamb chops, steaks and chicken.  And, as you can see in the photos above LOTS of fresh veggies.  Drick's Sugar Rubbed Steaks were calling my name.  I had a couple of wonderful peppers and the makings for ratatouille so decided that I'd ditch the eggplant casserole I'd planned on and stuff some peppers.  We also did the goat cheese mashed potatoes that evening.  YUMMMM  The inspiration for those was a deviled egg recipe with goat cheese.  I've pretty much found that anything you can do to a deviled egg you can do to a potato!  The inspiration for the peppers was simply what we had on hand and how much would fit into the peppers! 

Ratatouille Stuffed Peppers

Ingredients:
1 medium eggplant, cubed (1/2")
1-2 c cherry tomatoes
1 jalapeno, diced
1-2 cloves garlic, very finely minced
handful of chives, chopped
olive oil
romano cheese, grated
havarti cheese, grated
2 large green or cubanelle peppers
bread crumbs, buttered and browned

Saute the eggplant and jalapeno in some olive oil. 

When they're pretty soft, add the cherry tomatoes, garlic and chives. 

Saute until they're very soft.  

Add in the cheeses and stir until they're melted. 

Core the peppers and split them lengthwise - but do not cut them apart. 

Stuff the peppers with the filling. 

Grill until the peppers are very soft.

Try and keep Connie focused on the grill and NOT the hot tub :-)