Beef Stuffed Peppers Beef Stuffed Peppers

Beef Stuffed Peppers

This is a great recipe served as a starter.

prep time
15 mins

cook time
40 minutes

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 375g lean beef mince
  • 3 large red peppers
  • 1 tablespoon olive oil
  • ½ small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 250g antipasti prepared roasted vegetables, roughly chopped
  • 200ml tomato passata
  • 1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
  • 50g grated reduced fat cheese
  • Fresh thyme sprigs, to garnish


  1. Preheat the oven to 200°C, 200°C Fan, Gas Mark 6.
  2. Cut the peppers in half lengthwise and scoop out the seeds and membrane. Place on a baking tray, drizzle with the oil and roast for 15-20 minutes.
  3. Meanwhile, heat a large non-stick frying pan and dry fry the mince with the onion and garlic for 3-4 minutes, until the mince is brown, breaking up any lumps with the back of a spoon.
  4. Drain any excess meat juices from the pan and transfer to a large bowl. Add the roasted vegetables, passata, celery, oregano and seasoning.
  5. Remove the peppers, add the filling, cover with foil and continue to cook for a further 10 minutes.
  6. Sprinkle over the cheese and return to the oven for a further 5 minutes or until the cheese melts.
  7. Garnish with the thyme leaves and serve immediately.


If preferred use grated mozzarella cheese instead.