Stuffed peppers

Stuffed peppers

This recipe is easy to prepare and packed full of delicious savoury beef with tomatoes, garlic and herbs. The rice and beef combo is a classic, presented with colour and lots of flavour.

Cooking: 1 hr 15 mins

Serves: 4

Difficulty: easy

Stuffed peppers


  • 100g rice (uncooked)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g minced beef
  • 400g tin of chopped tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp chilli flakes
  • 4 large peppers (any colour)
  • Salt and pepper
  • 100g cheddar cheese, grated
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 200°C/180°C fan/gas 6.
  2. In a saucepan, bring some water to a boil, add the rice and cook according to the package instructions until it’s just underdone (it will cook further in the oven). Drain and set aside.
  3. Warm the olive oil in another saucepan over a medium heat. Add the onion and sauté until soft and translucent.
  4. Add the garlic and fry for another couple of minutes.
  5. Increase the heat to medium-high and add the minced beef, breaking it up with a wooden spoon as it cooks.
  6. Once the beef has browned, stir in the cooked rice, chopped tomatoes, oregano, basil and chilli flakes, and season with salt and pepper. Let the mixture simmer for about 10 minutes until slightly thickened.
  7. Slice the tops off the peppers and remove the seeds and membranes (keep the tops).
  8. Spoon the rice and meat mixture into the hollowed-out peppers, pressing down to pack the mixture tightly. Cover with the tops and bake in the oven for 35 minutes.
  9. Remove the tops and sprinkle the cheese over each pepper. Return to the oven and bake for another 10 minutes, or until the cheese is melting and bubbling.


Garnish with fresh parsley and serve with a side salad and garlic bread.



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