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Quick Ratatouille Stuffed Peppers

Tender green peppers filled with the classic French vegetable stew ratatouille.
Quick Ratatouille Stuffed Peppers

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Servings: 4
Total Time: 30 minutes
Recipe by: Rae


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


1. Bring a large pot of salted water to a boil.

2. In the meantime: heat a large skillet over high heat and add the oil. Saute the vegetables for 3 minutes.

3. Add the garlic and saute 1 minute more.

4. Add the dry spices and stir together. Add the white wine and cook until evaporated.

5. Lower the heat to medium and add the diced tomatoes and tomato paste. Stir in and simmer for 10 minutes.

6. Add the peppers to the boiling water and submerge. Boil 8-10 minutes until tender.

7. Carefully lift the peppers out and drain well.

8. Fill the drained peppers with the ratatoullie.


* eggplant is classic in ratatoullie, if you like peel and dice 1.5 cups and reduce the zucchini and yellow squash to 1.5 cups each as well.

* herbs de provence is also classic for ratoullie if you have that laying around omit all the other herbs and substitute 1 teaspoon herbs de provence.

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Quick Ratatouille Stuffed Peppers

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