Stuffed Bell Peppers
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
389 kcal
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Cuisine
Mediterranean, American, Mexican
Stuffed Bell Peppers
Description
The recipe involves preparing eight bell peppers by removing the tops, seeds, and membranes, with a recommendation to use those with flat bottoms for stability. After softening chopped onions and bell pepper tops in olive oil, garlic is added, followed by minced lamb cooked until browned. Seasonings include salt, paprika, black pepper, and oregano. Canned tomatoes (with excess sauce drained) are stirred in, then cooked rice, sweetcorn, and mozzarella cheese are combined into the mixture. Each bell pepper is stuffed with this filling, topped with shredded mozzarella and fresh parsley, and baked at 180°C (350°F) until the cheese melts and browns. The dish balances tender, sweet, and savory flavors, and the baking melds the filling and topping nicely. Leftover bell pepper tops can be used chopped within the filling to reduce waste. The recipe’s 8 servings can be expanded by stuffing extra peppers separately if the baking dish is full.
Ingredients
- 8 bell pepper
Filling
- 1 tbsp olive oil
- 500 g minced meat Lamb
- 1 onion
- 3 cloves garlic Chopped
- 200 g tomato 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 mozzarella cheese
Topping
- 200 g mozzarella cheese
- 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.
Notes
- Choose bell peppers with flat bottoms or carefully trim them to stand upright in the baking dish.
- Use leftover pepper tops by chopping them finely and adding to the filling mixture to avoid waste.
- If your baking dish can’t hold all stuffed peppers, bake extras separately in a smaller dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 576mg | 24% |
| Potassium | 584mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4288IU | 86% |
| Vitamin C | 159mg | 177% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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