Stuffed Bell Peppers

4 Servings
1 Hours 45 Minutes

These bell peppers are packed with a meaty mix of beef & pork and sprinkled with parmesan cheese which melts and gives a crispy golden topping.


A rich tomato sauce is cooked in the oven first which the peppers are cooked in until they become soft and delicious!


These stuffed bell peppers make a satisfying, colourful dinner and the recipe below fills 8 whole peppers perfectly.


The filling is also suitable for freezing which would make this a speedy meal in future if you had any leftover to use another day.

Delicious baked bell peppers stuffed with pork, rice and cheese!

A rich tomato sauce is prepared for the peppers to cook in.

A delicious filling of pork sausage, rice, breadcrumbs, herbs and spices.

Peppers are stuffed full of a delicious filling before being baked in the oven until soft.

The peppers are given a cheesy topping before being placed in the oven to allow the cheese to melt and become crisp and golden.

Stuffed Bell Peppers

Recipe details

  • 4 Servings
  • Prep time: 15 Minutes|Cook time: 1.5 Hours|Total time: 1 Hours 45 Minutes

Ingredients


Instructions


Preheat the oven to 200 degrees celcius.
If you don't have any prepped already, cook long grain rice according to packet instructions and leave to cool.
Slice the tops off the bell peppers and scoop out the seeds and membrane with a spoon.
Carefully trim the bottoms of the peppers, just enough so it can stand up straight on a flat surface but without creating any holes in the bottom.
Cut the stalks out of the pepper tops, leaving a hole in the middle.
Heat a frying pan until hot and add the olive oil.
When the oil is hot, add the sliced onion and half of the garlic. Cook gently for 5 minutes until soft and golden.
Add the passata and basil leaves and season with a pinch of salt and pepper.
Leave the sauce to simmer for 15 minutes until reduced and thickened.
Transfer the passata to an oven-proof casserole dish.
In a large mixing bowl, combine the beef mince, sausage meat, diced onion and the remaining garlic.
Add most of the parmesan and parsley, reserving a little to sprinkle on top of each pepper.
Add 3 tbsps. of the passata mixture to the bowl and season everything with salt and pepper. Mix everything together well.
Add the cooked rice to the mixing bowl and mix everything together again until it is all well combined.
Spoon the meat mixture into each pepper until they are all tightly packed to the brim.
Spoon 1 tbsp. of the passata onto the top of the meat in each pepper, before topping with the pepper lid.
Place the peppers in the dish with the passata, stood upright and cover with foil.
Place in the oven and bake for 45 minutes.
After 45 minutes, remove the foil and discard the pepper lids.
Sprinkle the remaining parmesan on top of the peppers and bake, uncovered, for a further 15 minutes until the cheese has melted and is crisp and golden.
Top with remaining parsley as a garnish and serve immediately.

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