Stuffed Bell Peppers
Stuffed Bell Peppers
5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total Time 50 minutes
Servings: 8
A delicious recipe for baked stuffed bell peppers filled with rice, tomatoes, and ground beef, then topped with cheese and parsley.

Nutrition: per serving

Calories389kcal
Carbs24g
Fat23g
Saturates10g
Sugars7g
Protein22g
Fibre4g

Ingredients

  • 8 Bell Peppers

Filling

  • 1 tbsp Olive Oil
  • 500 g Minced Meat Lamb
  • 1 Onion
  • 3 cloves Garlic Chopped
  • 200 g Tomatoes Canned & Drained
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Black Pepper
  • 1 tsp Oregano
  • 100 g Rice Cooked
  • 100 g Sweetcorn Frozen
  • 100 g Cheese Mozzarella

Topping

  • 200 g Cheese Mozzarella
  • 1 handful Parsley

Instructions

  • Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
  • Preheat the oven to 180°C (350°F) Gas Mark 4
  • In a large pan heat the olive oil over medium heat.
  • Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
  • Add the chopped garlic and cook for 1-2 minutes.
  • Add the minced meat and cook for 6-8 minutes until the mince browns, be sure to break apart the mince until there are no lumps.
  • Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
  • Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
  • Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
  • Stuff each bell pepper with the mixture. (See note 3)
  • Top the peppers with cheese and garnish with fresh chopped parsley. Bake for 20 minutes until cheese is melted and browned.

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