Beef Stuffed Peppers Beef Stuffed Peppers

Beef Stuffed Peppers

These peppers are stuffed with lean beef mince, roasted vegetables, tomato passata, onions and cheese.

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, 180°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.