Stuffed Bell Peppers

Ingredients

• 900 ggrass-fed minced beef
• 1 mediumonion, finely chopped
• 1red sweet potato, cut into tiny cubes (orange sweet potato also works)
• 1fresh tomato, cut into small cubes
• 3 clovesgarlic, minced
• 1 tspsalt
• 1/2 tspwhite pepper
• 1 tsponion powder
• 3 tbspDijon mustard
• 1/2 tspchilli flakes
• 2 tbspdried oregano
• 1 tbspdried thyme
• 2 tbspdried parsley
• 1 tbspground coriander seeds
• A generous grating (a little more than half a nut)fresh nutmeg
• 60 ml (1/4 cup)sun-dried tomatoes, chopped
• 60 ml (1/4 cup)extra-virgin olive oil
• 2whole eggs
• 6bell peppers, any colour
• 6 slicesbacon, cut in half crosswise

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix the filling

   Put all the ingredients except the bell peppers and bacon in a large mixing bowl. Mix and knead thoroughly with your hands until well combined, then set aside.

3. 3

   Prepare the peppers

   Cut the tops off the peppers and remove the stems and seeds. Trim a very thin slice from the bottom of each pepper so it stands upright, taking care not to cut through the pepper.

4. 4

   Fill the peppers

   Pack the meat mixture firmly into each pepper. If there is extra filling, shape it into small mounds on top.

5. 5

   Add the bacon

   Place two half-slices of bacon across the top of each pepper in a cross pattern. Arrange the peppers in a shallow baking dish lined with parchment paper.

6. 6

   Bake and rest

   Bake uncovered for 45 minutes. Turn off the oven and leave the peppers inside for 10–15 minutes before serving.

What are stuffed bell peppers?

Stuffed peppers are a familiar home-cooked dish found in many cuisines, with fillings that vary from meat and grains to vegetables. This version uses minced beef, vegetables, eggs and a generous mix of dried herbs and spices.

The pepper holds the filling as it bakes, while the bacon topping adds a savoury finish. Sweet potato and sun-dried tomatoes bring contrasting sweetness and concentrated tomato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 31g protein, 14g carbs, 44g fat.

The beef and bacon provide most of the protein and fat, while the olive oil and eggs add further fat. The peppers, sweet potato, onion and tomato contribute most of the carbohydrates. Pair one pepper with a generous serving of salad or other vegetables to add freshness and balance the plate.

Building the filling

Beef and eggs: the beef provides the main body of the filling, while the eggs help bind the mixture as it cooks. Kneading everything together by hand helps distribute the seasonings evenly.

Small cubes: cut the sweet potato and fresh tomato into small pieces so they sit neatly in the filling. The sun-dried tomatoes are chopped too, so their flavour is spread through each pepper.

Preparing the peppers

Remove the seeds and stems after cutting off each top, leaving the pepper walls intact to hold the mixture. Trimming only a thin slice from the base helps the peppers stand without opening a hole in them.

Pack the filling firmly into each cavity. Any extra can sit in a mound above the rim, as the recipe allows.

Seasoning and texture

Herbs and spices: oregano, thyme, parsley, coriander, nutmeg, white pepper and chilli flakes give the beef a strongly seasoned profile. Dijon mustard, onion and garlic round out the savoury flavour.

Bacon topping: lay two half-slices across each pepper in a cross. Keep the peppers uncovered in the oven, as directed, so the bacon is exposed to the heat.

Baking and resting

Bake the peppers at 190°C for 45 minutes, then switch off the oven and leave them inside for another 10–15 minutes. The resting period is part of the method, so allow for it before serving.

The recipe does not specify a total time, so check that the filling is cooked through before serving. If you use a food thermometer, check the centre of the beef filling.

Serving the peppers

Serve the peppers hot, with any filling mound and bacon kept in place. A crisp green salad or steamed vegetables can provide a fresh contrast to the rich filling.

For a more substantial meal, pair them with a simple grain or bread. Keep extra sides lightly seasoned, since the filling already contains salt, mustard and bacon.

Recipe notes & tips

• Cut the sweet potato into small, even cubes so the pieces distribute through the filling.
• Trim only a sliver from each pepper base to help it stand while keeping its bottom intact.
• Knead the mixture until the seasonings and vegetables are evenly distributed.
• Pack the filling firmly into the peppers so there are no large gaps.
• Line the shallow baking dish with parchment before adding the peppers.
• Allow the peppers to rest in the switched-off oven for the full 10–15 minutes.

Variations

• Use orange sweet potato: swap it for the red variety if that is what you have.
• Change pepper colours: use any colour of bell pepper you prefer.
• Adjust the heat: reduce or increase the chilli flakes to suit your taste.
• Vary the herbs: change the balance of oregano, thyme and parsley while keeping the stated total quantities.
• Serve with grains: add cooked rice or another grain on the side for a more filling meal.

Common mistakes to avoid

• Cutting too much from the base: the filling can leak out, so remove only a very thin slice.
• Leaving the pepper seeds inside: pull out the seeds and stems before stuffing.
• Mixing unevenly: knead the filling thoroughly so the seasonings are distributed throughout.
• Filling loosely: pack the mixture down firmly in each pepper.
• Skipping the rest: leave the peppers in the switched-off oven for 10–15 minutes after baking.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3–4 days. Reheat in the oven until hot throughout, or microwave individual portions; the peppers will soften further when reheated.

Frequently asked questions