Stuffed Peppers
Stuffed peppers need a juicy, well-seasoned filling and a pepper that goes soft without collapsing, and this version manages both with a simple method. Beef mince, rice, onion and tomato are cooked first, spooned into four large peppers, then baked under foil and finished with melted Cheddar. It serves four, one pepper each, and is a hearty supper that needs only a green salad alongside.
- Total
- 1 h 21 min
- Prep
- 20 min
- Cook
- 56 min
- Serves
- 4
- Per serving
- 495kcal
Buying and preparing stuffed peppers
Red, orange and yellow peppers are sweeter and softer than green ones, which can stay bitter and firm. Choose four of a similar size and weight, with flat bases and thick, glossy walls, so they all cook at the same rate and stand up on their own.
Cut the tops off and scoop out the seeds and pith, but keep the lids to bake alongside. They look attractive, and also trap steam inside, which helps the filling heat all the way through.
The filling is mince cooked with onion and garlic, then mixed with a little rice and passata. Cooking it first means the beef is browned, with no pink left, before it goes into the peppers, so you only need the oven to soften the peppers and melt the cheese. Mince is best at 10% fat, which gives flavour without leaving a pool of grease in the base of the dish. Salt goes in at only half a teaspoon, as the Cheddar adds plenty more.
Preparing stuffed peppers
Tap a time to start a timer.
- Prepare the peppers Heat the oven to 190°C (170°C fan), gas 5. Cut the top off each pepper and keep the lids. Scoop out the seeds and white pith. If a pepper wobbles, slice a thin piece off the base so that it stands upright. Fit the peppers snugly in the baking dish.
- Cook the filling Heat the oil in a frying pan over a medium heat. Add the onion and cook for until soft. Add the mince and cook for about , breaking it up with a wooden spoon, until it is browned all over with no pink left. Stir in the garlic, salt and pepper and cook for .
- Add the rice and tomato Stir in the rice and half of the passata (200g) and simmer for . Taste and add more pepper if you like.
- Stuff the peppers Spoon the filling into the peppers, pressing it down lightly and piling it a little above the rim. Spoon the rest of the passata over the tops and around the base. Put the lids back on.
- Bake covered Cover the dish tightly with foil and bake for .
- Add the cheese Remove the foil and lids and sprinkle over the Cheddar. The point of a knife should slide easily into the pepper. If it does not, cover and bake for more first. Bake uncovered for until the cheese is golden and bubbling and the filling is steaming hot in the middle.
- Rest and serve Leave the peppers to stand for , which makes them easier to lift out of the dish without splitting.
Serving suggestions
Serve the peppers with a green salad and some crusty bread to mop up the tomato juices in the dish. Buttered new potatoes or a pile of couscous also go well, and a spoonful of soured cream on top is a good match.
For a quicker, single-portion version, try air fryer stuffed peppers. Another beef and rice dinner with a comforting tomato sauce is stuffed cabbage rolls.
Variations
Swap the beef for lamb mince with a teaspoon of ground cumin and a handful of chopped fresh mint at the end. For a vegetarian version, replace the mince with a drained 400g tin of black beans and a tin of sweetcorn, and use a vegetarian hard cheese.
Common problems and fixes for Stuffed Peppers
- The peppers fall over in the dish.
- Slice a thin piece off the base of any that wobble, and choose a dish where the peppers fit snugly. If there are gaps, tuck a ball of foil between them for support.
- The peppers are still firm when the cheese is golden.
- Thick-walled peppers need longer under foil. Check them with a knife at the end of the covered stage and give them another 5–10 minutes covered before the cheese goes on.
- The filling is dry and crumbly.
- Extra-lean mince has little fat to keep the filling moist. Use 10% fat mince, and make sure half of the passata goes into the filling, not just on top.
Frequently asked questions about Stuffed Peppers
Can you make them ahead or freeze them?
Yes. Fill the peppers up to a day ahead, cover and keep them in the fridge, then bake as above, adding 10 minutes to the covered stage. Baked peppers freeze for up to 3 months. Defrost them overnight in the fridge and reheat until steaming hot all the way through. Leftovers keep for 2 days in the fridge.
Can I use leftover rice?
Yes, as long as it was cooled quickly (within an hour) and kept in the fridge for no more than 24 hours. The baking time will heat it until steaming hot.
Can I use turkey or lamb mince instead?
Yes, use the same weight. Cook the mince until it is browned with no pink left. Turkey mince is leaner, so add an extra tablespoon of oil to the filling.
Do I need to cook the peppers first?
No. They soften in the oven as they bake under foil with the filling, so there is no need to pre-bake them.
How did you like the recipe?
4.7 / 5 · 77 ratings
