Mince Stuffed Peppers

Mince Stuffed Peppers are a delight to cook and eat. They are very simple to prepare and using different colour bell peppers makes it a beautiful site. I often add a hint of chilli or paprika for additional heat. Also use mozzarella instead of cheddar but gruyere and any other cheese can be used. Served as a main dish, side dish and as a starter making this an adaptable recipe.

Mince Stuffed Peppers

Superb dish as a main dish, starter and as a side dish.

4.72 from 110 votes

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Course: Main Dish, Side Dish

Cuisine: French

Keyword: Bake, Beef, Cheese, Fry, Mince, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 People

Calories: 535kcal

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Ingredients

 

MetricImperial

• ▢ 4 large mixed bell peppers any colour
• ▢ 500 g beef mince 12% fat is best
• ▢ 1 large onion chopped
• ▢ 2 cloves garlic minced
• ▢ 800 g chopped tomatoes tins are good
• ▢ 1 tbsp dried oregano
• ▢ 1 large beef stock cube
• ▢ 2 tbsp tomato ketchup
• ▢ 100 g cheddar grated
• ▢ 1/4 bunch parsley

Instructions

• Place a large pan (with lid) over a medium high heat and add a little oil.
• Add the chopped onion and fry for a few minutes until soft.
• Add the beef mince and garlic and cook continual stirring until the mince has browned.
• The mince needs to be small pieces so break up any chunks using your spoon.
• Preheat oven to 200C/180C fan/390F or gas 6
• When browned, add the tomatoes, stock cube(crumbled), oregano and tomato ketchup.
• Stir well to combine everything. Taste the mixture and season accordingly.
• Add the lid and reduce the heat until at a simmer.
• Simmer for 30 minutes.
• Whilst the filling is simmering away, slice the top off the peppers and remove the seed and white membrane..
• Lightly oil a roasting tin and stand the peppers up, open top upwards and place in the preheated oven for 20 minutes.
• Once the mince has been simmering and the peppers baked, fill each pepper carefully until full.
• Grate a little cheese over the top of each pepper and return to the oven for a further 10 minutes.
• Serve immediately.

Nutrition

Calories: 535kcal | Carbohydrates: 25g | Protein: 32g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 115mg | Sodium: 844mg | Potassium: 1208mg | Fiber: 7g | Sugar: 15g | Vitamin A: 5980IU | Vitamin C: 236mg | Calcium: 314mg | Iron: 6mg