This recipe is great. It’s simple, quick to make, great to prep for the week ahead and can be made into a delicious lunch or dinner. Plus, thanks to it’s subtle spices, this dish is suitable for the whole family.

If your veggie intake is lacking or you simply don’t get enough fiber in your daily diet, then this recipe is for you. Vegetables are great in many ways. They’re full of vitamins and minerals, provide us with many various health benefits and thanks to their high fiber intake, they help promote a good digestive system.

In fact, bell peppers are well-known for being an excellent source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6. They’re also a very good source of folate, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin and potassium – all of which provide us with amazing health benefits… Just click their links to find out more!

Bell peppers, which are a main ingredient for this recipe, are also known for their high carotenoid levels (nutrients) and a recent study comparing organic versus non-organic bell peppers, found that levels of a third carotenoid, lutein, are significantly higher in the organically grown version.

Whilst this recipe contains some meat from the grilled chicken, please do feel free to replace it with tofu or another high protein ingredient to make it vegan/vegetarian friendly – although, you’ll need to get rid of the cheese! The grilled chicken used in this recipe however is simply delicious and the flavouring works wonderfully well against the ratatouille. I’ve used a combination of spices – harissa, paprika and cumin – and it really does add that extra kick to the dish which works its way throughout the entire recipe whilst cooking in the oven.

The best bit about this recipe is it’s simplicity (without neglecting it’s favour). Simply chop up the required vegetables (or whatever you have in your fridge), coat it with a little flavouring and chopped tomatoes, and chuck it in the oven to cook – all whilst grilling your chicken which takes no time at all. This stuffed ratatouille pepper recipe is simply the perfect dish to whip up during the week – no matter how busy you are! Leftover’s? Perfect. Save them for the next day in a container, warm it up and dig in!

This recipe is low carb, high in protein and full of fiber so go ahead and dig in!

How Primal friendly is this recipe? 10/10

4.84 from 6 votes

Stuffed Ratatouille Peppers

A simple, yet delicious dinner/lunch idea that's full of nourishing ingredients, high in protein and contains some good healthy fats. 

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 4 Large Peppers Organic
  • 1 Large Courgette Organic
  • 1 Large Aubergine Organic
  • 1 Clover Garlic Crushed
  • 225 Grams Cherry Tomatoes Organic
  • 1 Tin Chopped Tomatoes Organic
  • Bunch Chopped parsley
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Large Red onion Organic
  • Pinch Salt + pepper
  • 1 Large Avocado Cut into chunks
  • 1 Handful Parmesan cheese Organic


  • 350g Chicken breasts Organic and diced
  • 1 Tsp Cumin seeds
  • 1/2 Tsp Smoked paprika
  • 1 Tbsp Harissa


  1. Begin by preheating your oven to gas mark 4.

    Coat your chicken breasts with the harissa sauce and then in a small bowl, mix together your cumin seeds and paprika and then sprinkle/coat over the chicken. Once done, place in the oven to cook for 25 minutes.

  2. Prep your ratatouille by cutting all your vegetables (minus the avocado) into chunks. Grab a tray, add the vegetables and crushed garlic and drizzle with the olive oil and chopped tomatoes. Finish by flavouring the veg with a little pepper and salt. Once done, pop this in the oven beside your chicken and leave to cook for 30 minutes. 

  3. Whilst your chicken and veg cooks, slice your bell peppers in half, de-seed them and then pop them on a baking tray. When you have 5 minutes left of cooking time for your ratatouille, pop the bell peppers in the oven to soften and remove the chicken.

  4. Once your five minutes is up, remove everything from the oven.

  5. Cut your chicken into chunks and then add the avocado to your ratatouille and then stuff the vegetables and chicken into your bell peppers.

  6. Finish by sprinkling with a little extra seasoning and some parmesan cheese (or cheese of choice). 

Pin this recipe to save for later…

Try these stuffed ratatouille peppers with grilled chicken for a low carb, low calorie and high protein meal. Primal, keto and paleo friendly!