Tuesday, October 29, 2013

Ratatouille Stuffing Bake

 Ratatouille Stuffing Bake recipe

1 Tbsp. olive oil
2 yellow squash cut in slices
2 green peppers, chopped
1 small onion, chopped
3 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1/2 cup coarsely chopped fresh basil
1 pkg. (6 oz.)  Stuffing Mix for Chicken
1 cup Shredded Italian Five Cheese

Heat oven to 350"F.
HEAT oil in large skillet on medium-high heat. Add squash, peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in garlic; cook 1 min. Add tomatoes and basil; cook 2 min. or until heated
through, stirring occasionally.
STIR in stuffing mix; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with cheese; cover.
BAKE 35 min. or until heated through, uncovering for the last 5 min.
VARIATION: Substitute yellow peppers for the green peppers, and/or zucchini for the yellow squash. NUTRITION BONUS: The squash and peppers team up to provide a
good source of vitamin C in this stuffing side dish.

Kraft recipe