Stuffed peppers

Serves 4

  • 1 tbsp oil (olive, vegetable or rapeseed)
  • 1 large onion, chopped
  • 2 garlic cloves
  • 500g mince (beef, lamb or meat substitute)
  • 2 x 400g cans chopped tomatoes
  • a few oregano sprigs, leaves picked, or 1 tbsp dried
  • 1 beef stock cube
  • 2 tbsp tomato ketchup
  • 4 peppers (mixed colours look nice)
  • 100g grated cheese
  1. Heat oven to 200C/180C fan/gas 6


  1. Heat the oil in a large pan.


  1. Add the onion and cook for around 5 minutes


  1. Add the garlic and mince and cook until the mince is browned. Break it up with a spoon as it cooks


  1. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins


  1. Meanwhile, halve the peppers and scoop out the seeds and white membrane


  1. Place cut-side up in a roasting tin, season and bake for 20 mins


  1. When the mince is cooked, divide it between the softened peppers

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