Ratatouille stuffed peppers recipe

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  • Dairy-free
  • Healthy
  • Vegan
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 25 min
Cooking: 15 min
(May need an extra 5 mins)
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  • Ratatouille stuffed peppers are so easy! For a light but filling meal, these roasted whole peppers stuffed with rice and courgette are perfect. You can add ham or chicken too.


    • 5 red peppers
    • 50g wholegrain rice
    • 1 onion, chopped
    • 1 courgette, finely diced
    • 200g tin chopped tomatoes
    • 75g wholemeal breadcrumbs


    • Preheat the oven to 200ºC (gas mark 6).

    • Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.

    • Cook the rice in boiling water according to pack instructions then drain.

    • Meanwhile, fry the onion in 1 tbsp oil for 5 mins. Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 mins. Stir in the tomatoes, season well and cook for a further 5 mins.

    • Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned. Serve with a fresh green salad.

    Top tip for making Ratatouille stuffed peppers

    For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.

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