Mini Stuffed Bell Peppers

Ingredients

• 680 g (1½ lb)mini bell peppers
• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)lean minced beef (90/10)
• 1 mediumyellow onion, finely chopped
• 2 clovesgarlic, minced
• 190 g (1 cup)cooked rice
• 425 g (15 oz)diced tomatoes, drained
• 113 g (4 oz), shredded and dividedsharp Cheddar cheese
• 30 ml (2 tablespoons)cooked ham, finely diced
• 5 ml (1 teaspoon)dried oregano
• 2.5 ml (½ teaspoon)smoked paprika
• To tastesalt
• To tastefreshly ground black pepper
• 30 ml (2 tablespoons)fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Lightly grease a large baking sheet or a 23 × 33 cm (9 × 13 inch) baking dish and set it aside.

2. 2

   Prepare the peppers

   Wash and dry the peppers. Halve each lengthways from stem to tip, then remove the white pith and seeds. Arrange the halves cut-side up on the prepared tray or in the dish.

3. 3

   Cook the aromatics

   Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 4–5 minutes, stirring now and then, until soft and translucent. Add the garlic and cook for 1 minute, until fragrant.

4. 4

   Brown the beef

   Add the minced beef and break it into small pieces with a spoon or spatula. Cook for 6–8 minutes, until browned with no pink remaining. Carefully drain off any excess fat.

5. 5

   Mix the filling

   Reduce the heat to medium. Stir the drained tomatoes, cooked rice, diced ham, oregano and smoked paprika into the beef mixture until combined.

6. 6

   Stir in cheese

   Take the pan off the heat. Add half of the shredded Cheddar, about 57 g (2 oz), then season with salt and freshly ground black pepper. Stir until the cheese just starts to melt and is evenly mixed through; taste and adjust the seasoning.

7. 7

   Fill the peppers

   Spoon the warm beef mixture into the pepper halves, mounding it slightly. A small teaspoon can help you fill them neatly.

8. 8

   Add the topping

   Sprinkle the remaining shredded Cheddar evenly over the filled pepper halves.

9. 9

   Bake until tender

   Bake for 15–20 minutes, until the peppers are tender-crisp and the cheese is melted, bubbling and lightly golden.

10. 10

    Rest and garnish

    Remove the tray from the oven and leave the peppers to rest for a few minutes so the filling can settle. Scatter with chopped parsley just before serving.

What are mini stuffed peppers?

Stuffed peppers are a familiar home-cooking dish in many cuisines, with vegetables filled with mixtures such as meat, grains and herbs. This version uses small sweet peppers, halved lengthways so they cook quickly and are easy to pick up and serve.

The beef and rice make a hearty filling, while drained tomatoes, smoky ham and sharp Cheddar bring tang, savouriness and richness. Baking just until tender-crisp lets the peppers keep some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The rice and peppers contribute most of the carbohydrates, while the beef and Cheddar provide much of the protein and fat; the olive oil and ham also add fat and flavour. For a balanced plate, pair a serving with a generous side of green vegetables or salad.

Choosing the ingredients

Pepper mix: Red, orange and yellow mini peppers give the tray a varied look and a sweet flavour. Choose firm peppers that can sit cut-side up once halved.

Filling base: Lean beef browns into small savoury crumbles, while cooked rice helps bind the mixture. Draining the tomatoes first limits excess liquid in the filling.

Build flavour in the pan

Onion and garlic: Give the onion time to soften before adding the garlic, which cooks quickly and can turn bitter if it browns too much.

Beef and seasoning: Break the beef into small pieces as it cooks so it mixes evenly with the rice and tomatoes. Stir in the oregano and smoked paprika with the other filling ingredients, then season after adding the cheese.

Fill without overpacking

Even portions: Spoon the filling into each pepper half and mound it gently rather than pressing it down hard. A small spoon makes it easier to distribute the mixture without spilling over the sides.

Cheese layer: Mix half the Cheddar into the warm filling and save the rest for the tops. This gives the inside a little melted cheese while leaving enough to brown on the surface.

Check texture and doneness

Pepper cue: The peppers should be tender but still have a slight bite after 15–20 minutes. Check near the end of the baking time, as their size and your oven can affect how quickly they soften.

Cheese cue: Look for a melted, bubbling topping with a little colour. Resting the tray for a few minutes helps the filling settle before serving.

Make it a meal

Fresh side: Serve with a crisp green salad or steamed green vegetables to add freshness alongside the rich filling.

Extra starch: If you want a more substantial plate, offer additional rice or crusty bread. The peppers can also be served as a sharing dish among several people.

Recipe notes & tips

• Dry the peppers after washing so water does not collect in the baking dish.
• Drain the tomatoes thoroughly to keep the filling from turning watery.
• Cook the garlic only until fragrant so it does not become bitter.
• Taste the filling before stuffing the peppers and adjust the salt and pepper then.
• Arrange the pepper halves cut-side up so the filling stays in place.
• Check the peppers from 15 minutes onwards if you prefer them with a firmer bite.

Variations

• Use quinoa: Swap the cooked rice for an equal volume of cooked quinoa.
• Change the cheese: Use another good-melting cheese in place of sharp Cheddar.
• Add herbs: Stir chopped fresh herbs into the filling for a different aromatic note.
• Make it meat-free: Replace the beef and ham with cooked lentils and adjust the seasoning.
• Add a little heat: Mix chilli flakes into the filling to give it a spicy edge.

Common mistakes to avoid

• Skipping the tomato draining: Excess liquid can make the filling loose; drain the tomatoes well before adding them.
• Overcooking the garlic: It can become bitter; add it after the onion softens and cook for only 1 minute.
• Leaving large beef clumps: They make the filling uneven; break the meat into small crumbles as it browns.
• Overfilling the halves: Filling can spill as the peppers bake; mound it gently rather than packing it down.
• Baking until very soft: The peppers lose their bite; check them at 15 minutes and remove them when tender-crisp.

How to store

Cool leftovers, then refrigerate in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave in short bursts; the peppers will soften further when reheated.

Frequently asked questions