Quick Ratatouille Stuffed Peppers

Tender green peppers filled with the classic French vegetable stew ratatouille.

2 TBSP oil
2 cups zucchini, 1/2 inch dice
2 cups yellow squash, 1/2 inch dice
2 cups yellow onion, 1/2 inch dice
2 cloves garlic, minced
1/4 cup white wine
1/4 tsp basil
1/4 tsp rosemary, fresh ground
1/4 tsp oregano
1 tsp parsley
1/8 tsp thyme
14 oz can petite dice tomatoes
2 TBSP tomato paste
s & p
1 TBSP olive oil
4 green peppers, tops and seeds removed

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