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Stuffed Bell Peppers
5 from 12 votes

Stuffed Bell Peppers

These Stuffed Bell Peppers feature eight bell peppers hollowed and filled with a savory mixture of browned minced lamb, cooked rice, sweetcorn, tomato, and mozzarella cheese. Seasoned with paprika, oregano, and black pepper, the filling is gently cooked with onions and garlic before stuffing. The peppers are topped with more mozzarella and baked until the cheese melts and browns slightly, creating a hearty and flavor-rich dish.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Calories: 389 kcal
Course: Lunch, Dinner
Cuisine: Mediterranean, American, Mexican

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

    Cup of Yum
  1. Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
  2. Preheat the oven to 180°C (350°F) Gas Mark 4
  3. In a large pan heat the olive oil over medium heat.
  4. Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
  5. Add the chopped garlic and cook for 1-2 minutes.
  6. 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.
  7. Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
  8. Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
  9. Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
  10. Stuff each bell pepper with the mixture. (See note 3)
  11. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 389

% 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.