I realized that I had not eaten red meat in a little while and so I tried to think of the best way that I could deliciously add some into my diet. My usual go-to for this is meat sauce. But, I was in the mood for ratatouille… which is all vegetables.

So, I decided to compromise. Compromise in life is key, right? So I combined the two to create a meat sauce ratatouille, and if that wasn’t good enough already, I took this meat sauce ratatouille and used it to make stuffed peppers. Delish!

Ratatouille Meat Sauce Stuffed Peppers (paleo, GF)| Perchance to Cook, www.perchancetocook.com

Using meat sauce ratatouille for stuffed peppers is a great thing, let me tell you! The peppers enhance the ratatouille flavor all around, resulting in a hearty, healthy, overall delicious meal.
To start, you’ll have to cut one eggplant into small pieces, salt them, and set them aside in a colander.

Then, cook the onions and bell peppers in a large pan until soft… and add some cherry tomatoes in for good measure.  🙂
Ratatouille Meat Sauce Stuffed Peppers (paleo, GF)| Perchance to Cook, www.perchancetocook.com

Next, you’ll have to add the ground beef to the pan and season it with salt, pepper, oregano and basil. And add some tomato paste in once the meat is browned.It will be smelling so good at this point!
Then add the eggplant, zucchini, and crushed tomatoes to the pan and let everything cook until the eggplant is soft.

Once the meat sauce ratatouille is done, take a bite of it… it is just delicious! I have to remember to make this on it’s own one day soon. Such great flavor! Why make meat sauce without veggies??

Ratatouille Meat Sauce Stuffed Peppers (paleo, GF)| Perchance to Cook, www.perchancetocook.com

The last step is to stuff the peppers! So you’ll have to cut the tops off of each bell pepper, remove the seeds inside, and stuff it with about ½ cup of the meat sauce ratatouille.

You’ll have remaining meat sauce at this point, so you can just fill the pan with the rest, making sure all the bell peppers are surrounded. You’ll want the extra sauce, trust me! 🙂

Cook these bad boys for 40 minutes at 400 degrees…top with a little bit of honey and salt ( I always top my stuffed peppers with honey and salt… if you haven’t tried it, please do!), and enjoy!

Ratatouille Meat Sauce Stuffed Peppers (paleo, GF)| Perchance to Cook, www.perchancetocook.com

These were just what the doctor ordered. 🙂

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Ratatouille Meat Sauce Stuffed Peppers (paleo, GF)

Servings: 4
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes


  • 1 small eggplant, , cut into bite sized pieces
  • 1/2 cup of diced white onion
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1/2 of a yellow bell pepper, , diced
  • 1 cup of halved cherry tomatoes
  • 1 lb of lean ground beef, (500 grams)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp oregano
  • 1 tsp + 1/2 tsp basil, , divided
  • 2 Tbs tomato paste
  • 1 small zucchini, , sliced and quartered
  • 1 cup chopped tomatoes
  • 1/2 tsp thyme
  • 4 large bell peppers


  • Cut the eggplant into bite sized pieces, salt, mix, and put it into a strainer in the sink to let it sweat.
  • Put the diced onion, garlic powder and 1 tsp of olive oil into a large pan and cook over medium heat for about 3 minutes, until soft. Add the diced yellow bell pepper to the pan, mix, and cook for another 3 minutes. Add the cherry tomatoes, mix, and cook for 2-3 minutes.
  • Then add the ground beef to the pan, breaking it into pieces as you mix it into the other ingredients. Top the beef with 1 tsp salt, 1 tsp ground black pepper, 1 tsp oregano, and 1 tsp of basil, mix and then let the meat cook for 5 minutes, or until browned. Mix in the 2 Tbs of tomato paste.
  • Then, dry off your eggplant. Make sure to dry it off really well.
  • Add the eggplant and zucchini to the pan,mix and let everything cook for about 8-10 minutes. Add the crushed tomatoes and cook for another 10 minutes, adding 1/2 tsp of thyme and 1/2 tsp of basil to the pan.
  • While the sauce is cooking, chop the tops off of 4 large bell peppers, and take the seeds out of the insides of them.
  • Fill each bell pepper with 1/2 cup of the meat sauce and place into a baking dish ( I used a 35x23 cm european sized glass baking dish... I measured it and it seems like this could be an american sized 11x 9 inch pan). Surround the peppers with the remaining meat sauce, put the pan into the oven and bake for 40 minutes, until the peppers have softened and browned.