Red bells, topped and hollowed. (The tops, minus the stems, got chopped up and added to the filling.) I could actually have used more meat; I shorted it more than I needed to, to allow for the egg. I fried the meat in a tiny bit of olive oil, then added the green onions and pepper scraps with a light sprinkle of salt and got it all a little soft - it was going to bake, after all. Then I scraped it to one side, tilted the pan, and soaked up all the loose fat with a paper towel. This got rid of not only the olive oil, but the cholesterol-laden saturated beef fat. It was now lower fat than before I added the olive oil. Warmed up the cabbage in it, stirred in one egg's worth of egg beaters and put it in the pepper cases. Sat them down into the drained pico de gallo, put the covered dish in the oven and walked away.
Draining the pico got rid of enough lime juice that it wasn't acidic and it made a nice spicy sauce once it all cooked together. At the end, I took off the lid and added a bare sprinkle of sharp Asiago to garnish the peppers - with all the fat removed, I figured I had some wiggle room. (I frequently use Asiago, Romano or Parm as a salt substitute. It's really good on baked potatoes. Which I can't make for 6 months.) Anyway, I'd eat this again.
Now I have to prep tomorrow night - work had taken some hours from me but gave them back unexpectedly, so I'm working tomorrow. DH will have to throw this in the oven. It's like manicotti, except that the filling is ratatouille and the wrappers are slices of deli roast turkey. There'll be more filling than I can fit in the wrappers, so it'll all bake together in a bed of more ratatouille. Sort of Provencal turkey rolls. Any leftover ratatouille can get saved to make a side dish or an omelet filling.
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