Stuffed Mini Bell Peppers

Ingredients

• 680 g (1.5 lb; about 20–24 peppers)mini sweet bell peppers
• 454 g (1 lb)lean minced beef (90/10)
• 227 g (8 oz), softenedcream cheese
• 113 g (1 cup), dividedgrated cheddar cheese
• 1 smallyellow onion, finely chopped
• 3 cloves, mincedgarlic
• 15 ml (1 tbsp)olive oil
• 15 ml (1 tbsp)Worcestershire sauce
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (½ tsp)dried oregano
• 2.5 ml (½ tsp), or to tastesea salt
• 1.25 ml (¼ tsp)freshly ground black pepper
• 30 ml (2 tbsp), choppedfresh parsley or chives, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large, rimmed baking tray with parchment paper.

2. 2

   Prepare peppers

   Wash and thoroughly dry the peppers. Halve each one lengthways from stem to tip and remove the white membranes and seeds with a small spoon or your fingers. Arrange the halves cut-side up in one layer on the prepared tray.

3. 3

   Soften aromatics

   Heat the olive oil in a large frying pan over medium-high heat. When it shimmers, add the onion and cook for 4–5 minutes, stirring now and then, until softened and translucent. Add the garlic and cook for a further minute until fragrant, taking care not to burn it.

4. 4

   Brown the beef

   Add the minced beef and break it up with a wooden spoon or spatula. Cook for 6–8 minutes, stirring frequently, until browned throughout with no pink remaining. Drain off any excess grease.

5. 5

   Mix the filling

   Turn the heat to low. Add the softened cream cheese, Worcestershire sauce, smoked paprika, oregano, salt and black pepper. Stir continuously until the cream cheese melts and the mixture is thick and evenly combined.

6. 6

   Stir in cheddar

   Take the pan off the heat. Add 55 g (½ cup) of the grated cheddar and stir until melted and combined.

7. 7

   Fill the peppers

   Spoon the beef mixture into each pepper half, mounding it slightly over the top.

8. 8

   Add the topping

   Sprinkle the remaining 55 g (½ cup) of grated cheddar evenly over the stuffed peppers.

9. 9

   Bake until tender

   Bake for 15–20 minutes, until the peppers are tender-crisp and the cheese is melted, bubbly and beginning to turn golden. For a more browned top, use the grill setting for the final 1–2 minutes, watching closely to prevent burning.

10. 10

    Rest and garnish

    Remove the tray from the oven and leave the peppers to rest for about 5 minutes so the filling can set slightly. Just before serving, scatter over the chopped parsley or chives.

What are stuffed mini bell peppers?

Stuffed peppers are a familiar format in many cuisines: a pepper is filled with a savoury mixture and cooked until tender. This version uses small, sweet peppers as individual portions, so they are easy to pick up and serve.

Beef, cream cheese and cheddar give the filling a rich, savoury character, while the peppers bring sweetness and a little freshness. Baking the halves cut-side up keeps the filling in place and melts the cheddar over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 8g protein, 3g carbs, 0g fat.

The beef and cheeses provide most of the protein and fat, while the peppers and onion contribute most of the carbohydrates. Pair a serving with salad or other vegetables for a more balanced plate.

Choose and prepare the peppers

Size: Firm peppers that are fairly similar in size will cook at roughly the same rate and are easier to fill evenly.

Drying: Pat the washed peppers thoroughly dry before cutting. Removing the seeds and pale membranes leaves more room for filling and avoids stray bits in each bite.

Build the beef filling

Aromatics: Give the onion 4–5 minutes to soften before adding the garlic, which needs only a minute. This develops their flavour without letting the garlic burn.

Beef: Break the mince into small pieces as it cooks and drain away excess grease before adding the cheese. A less oily mixture is easier to spoon into the peppers.

Make it creamy

Softened cream cheese blends more readily with the cooked beef, so take it out of the fridge ahead of time if practical. Keep the pan on low while stirring it in to make a smooth, cohesive filling.

Dividing the cheddar gives you two roles for the cheese: some goes inside the mixture, and the rest melts into a top layer. Stir the first portion in after taking the pan off the heat.

Watch for the right texture

The peppers are ready when they have softened but still hold their shape, and the topping is melted, bubbly and just starting to brown. If you prefer a more tender pepper, bake towards the longer end of the 15–20 minute range.

The optional 1–2 minutes under the grill can deepen the colour on top quickly. Keep a close eye on the tray, since the cheese can go from golden to burnt in a short time.

Serve while warm

A five-minute rest helps the filling settle, making the halves easier to lift and eat. Add parsley or chives just before serving for a fresh, colourful finish.

For a fuller meal, serve with a crisp green salad or steamed vegetables. The peppers can also sit alongside a simple grain or potatoes if you want a more substantial plate.

Recipe notes & tips

• Choose peppers of similar size so they bake at a similar pace.
• Dry the pepper halves well so the filling sits neatly inside.
• Soften the cream cheese before cooking to make it easier to mix.
• Drain excess grease from the beef before adding the cream cheese.
• Keep a close watch if using the grill to brown the cheese.
• Let the peppers rest for about 5 minutes before serving.

Variations

• Add heat: Mix a pinch of chilli flakes into the beef filling.
• Change the cheese: Use grated mozzarella in place of some of the cheddar.
• Use fresh herbs: Stir chopped parsley into the filling as well as garnishing.
• Make it smokier: Add a little extra smoked paprika to the beef mixture.
• Try turkey: Replace the minced beef with minced turkey and cook it fully through.

Common mistakes to avoid

• Wet peppers: Dry them thoroughly so the filling does not slide around.
• Burnt garlic: Add it after the onion has softened and cook for just a minute.
• Greasy filling: Drain excess fat from the browned beef before adding the cheeses.
• Cold cream cheese: Soften it first so it blends smoothly into the filling.
• Over-browned topping: Watch closely during the final 1–2 minutes under the grill.
• Skipping the rest: Leave the baked peppers for about 5 minutes so the filling can settle.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until hot throughout; the microwave also works, though the peppers may soften more.

Frequently asked questions