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bell pepper halves filled with colorful ratatouille vegetables in a baking dish, wide horizontal shot, glossy herby tomato sauce, fresh basil, natural light, shallow depth of field, landscape orientation

Ratatouille Stuffed Bell Peppers

Bell peppers stuffed with herby ratatouille vegetables.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 bell peppers halved
  • 1 zucchini diced
  • 1 eggplant diced
  • 1 can diced tomatoes
  • 1 onion diced
  • 3 tbsp olive oil
  • 2 tsp herbes de Provence

Method
 

  1. Heat oven to 375F and arrange the pepper halves in a baking dish.
  2. Saute onion, zucchini, and eggplant in olive oil until softened.
  3. Stir in the diced tomatoes and herbes de Provence and simmer 10 minutes.
  4. Spoon the ratatouille into each pepper half.
  5. Cover with foil and bake 30 to 35 minutes until the peppers are tender.
  6. Serve warm with a drizzle of olive oil.

Notes

Halve the peppers through the stem so the filling sits neatly.