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5.0 from 12 votes

Stuffed Bell Peppers

Embark on a culinary journey with the delectable stuffed bell peppers. This savoury dish marries flavours from the East and the West, creating a harmonious blend that's sure to be a crowd-pleaser.

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

Ingredients

  • 8 bell peppers
Filling
  • 1 tbsp olive oil
  • 500 g minced meat Lamb
  • 1 onion
  • 3 cloves garlic Chopped
  • 200 g tomatoes 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

  • Note 1 - Choose bell peppers with flat bottoms so they will stand upright in the dish. You can cut a thin slice off the bottom of your bell peppers if they are not entirely flat to help them stand up more steadily.
  • Note 2 - Use the leftover bell pepper tops and cut them into small pieces.
  • Note 3 - This recipe makes 8 stuffed bell peppers. My dish wasn’t big enough, so I added the remaining 2 separately in a smaller dish.
  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 24g (8%) Protein 22g (44%) Fat 23g (35%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 74mg (25%) Sodium 576mg (24%) Potassium 584mg (17%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 4288IU (86%) Vitamin C 159mg (177%) Vitamin D 0.2µg Calcium 227mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

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.