Ratatouille Stuffed Bell Peppers with Wild Rice

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4 bell peppers (any color)
1 cup wild rice, cooked
1 eggplant, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
Olive oil for cooking


1.Preheat the oven to 375°F (190°C).
2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3.In a large skillet, heat some olive oil over medium heat. Add the diced eggplant, zucchini, yellow squash, and red onion. Cook until the vegetables are tender, about 8-10 minutes.
4.Add the minced garlic and cook for an additional 1 minute.
5.Stir in the diced tomatoes, dried basil, dried oregano, dried thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
6.Remove from heat and stir in the cooked wild rice.
7.Fill each bell pepper with the ratatouille mixture and place them in a baking dish.
8.Cover the baking dish with aluminum foil and bake for 30 minutes.
9.Remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the filling is heated through.
10.Serve hot and enjoy!
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