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Stuffed Peppers

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Stuffed Peppers
Ingredients: 4 large bell peppers; 500g beef mince; 200g cooked white rice; 1 small onion; 2 garlic cloves; 400g tomato sauce; 100g grated cheddar cheese; 1 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper

Stuffed Peppers are a classic family meal that is both filling and colourful. You can use any colour of bell pepper for this recipe to create a vibrant dish. The filling is made with savoury beef and rice cooked in a rich tomato sauce. This dish is easy to prepare and looks great on the dinner table.

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Benefits of making stuffed peppers

You will enjoy making Stuffed Peppers because they are a complete meal in one dish. The combination of tender peppers and seasoned mince is very satisfying for dinner. It is a great way to use up leftover rice or vegetables you have in the fridge. This recipe is straightforward and does not require many complicated steps.

How to prepare stuffed peppers

Step 1

Prepare the peppers: Preheat your oven to 190C. Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Place the hollowed peppers upright in a baking dish. If they do not stand up straight, you can trim a tiny bit off the bottom of each pepper.

Step 2

Cook the filling: Heat the oil in a frying pan over medium heat. Add the chopped onion and cook until it is soft. Add the beef mince and brown it thoroughly while breaking it up with a spoon. Stir in the garlic, salt, and pepper for the last minute of cooking.

Step 3

Combine and stuff: Remove the pan from the heat and stir in the cooked rice and half of the tomato sauce. Mix everything until the rice is well coated. Spoon the beef and rice mixture into the prepared peppers until they are full. Pour the remaining tomato sauce over the top of each pepper.

Step 4

Bake and serve: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle the grated cheese over the top of each pepper. Return them to the oven for another 10 minutes until the cheese is melted and bubbly. Serve the hot Stuffed Peppers immediately.

Good advice for making stuffed peppers

Choosing peppers that are similar in size will help them cook at the same rate. If you want a softer texture, you can pre-bake the empty peppers for 10 minutes before adding the filling. You can swap the beef mince for ground turkey or lamb if you prefer a different flavour. Adding a little extra cheese inside the filling makes the Stuffed Peppers even more delicious. Ensure the rice is fully cooked before mixing it with the meat. Leftovers can be kept in the fridge and taste even better the next day.

You may also like prawn salad for sandwiches.

Ingredients

servings

Adjust quantity

4 large bell peppers
500 g beef mince
200 g cooked white rice
1 small onion
2 garlic cloves
400 g tomato sauce
100 g grated cheddar cheese
1 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2071 kJ / 495 kcal
Fat:28 g
- of which saturates:13 g
Carbohydrates:25 g
- of which sugars:8 g
Protein:32 g
Fibre:4 g
Salt:800 mg

You can prepare the peppers and the filling a day in advance. Store them separately in the fridge and assemble them just before you are ready to bake. This makes Stuffed Peppers a great option for busy weeknights.

How do I store leftover Stuffed Peppers?

Place any leftovers in an airtight container once they have cooled down. They will stay fresh in the fridge for up to three days. You can reheat Stuffed Peppers in the oven or microwave until the centre is hot.

What kind of rice is best for the filling?

Long grain white rice or basmati rice works best because the grains stay separate. You can also use brown rice, but it might need a slightly longer cooking time in the pan. Both options taste great inside the peppers.