Stuffed peppers

Ingredients

• 700 gminced meat (sausage meat, lamb or a mixture of both)
• to tastemushrooms
• to tasteshallots
• to tastegarlic
• to tasteonions
• to tastebreadcrumbs
• a littleolive oil
• to tasteparsley
• to tastesalt
• to tasteblack pepper
• 4large peppers, any colour

Instructions

1. 1

   Brown the filling

   Heat a little olive oil in a sauté pan. Brown the minced meat over very high heat, then add the breadcrumbs and the finely chopped shallots, onions and mushrooms. Season generously with salt and pepper. Cook until the filling is well browned and no water is coming out of it.

2. 2

   Prepare the peppers

   Remove the insides from the peppers and cut each one in half.

3. 3

   Fill the peppers

   Once the filling has cooled, spoon it into the pepper halves. Press it down gently to fill the available space, then arrange the peppers in an ovenproof dish.

4. 4

   Bake the peppers

   Put the dish in the oven and bake at 200°C.

What are stuffed peppers?

Stuffed peppers are vegetables filled with a savoury mixture and baked until tender. This French version is related to stuffed tomatoes and uses minced meat with breadcrumbs and chopped vegetables.

Across Mediterranean regions, fillings may use lamb, anchovies or sardines, while sausage meat is a familiar choice in northern Europe. Here, the browned filling and any colour of pepper make a straightforward, adaptable bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 0g protein, 0g carbs, 0g fat.

The minced meat provides most of the protein and fat, while breadcrumbs contribute carbohydrates; the peppers add further carbohydrates and fibre. Serve a pepper portion with rice and a generous helping of vegetables to make a more rounded plate.

Choose the filling

Meat: The recipe suggests sausage meat, lamb or a mixture. Whichever you choose, brown it thoroughly before filling the peppers.

Vegetables and breadcrumbs: Finely chop the shallots, onions and mushrooms so they combine evenly with the meat. Breadcrumbs help give the filling body.

Brown without excess moisture

High heat: Start with a little olive oil and cook the meat over very high heat. Add the chopped ingredients and keep cooking until the mixture is browned.

Moisture cue: The filling should not be releasing water when it is ready. This matters because a wet mixture can leave the peppers sitting in liquid as they bake.

Fill the pepper halves

Cool first: Let the filling cool before spooning it into the peppers. The recipe calls for cutting the peppers in half and removing their insides.

Pack evenly: Press the filling gently into each half to use the space, without forcing it over the edges. Arrange the filled halves in an ovenproof dish.

Bake until tender

Oven: Bake at 200°C. The recipe gives 20 minutes for the oven cooking and 20 minutes for preparing the filling; check that the peppers are tender before serving.

Serve with rice

Rice: Rice is the traditional starchy accompaniment for these stuffed peppers. Serve it alongside to catch any juices from the filling.

For a simple meal, add a green salad or another plain vegetable, keeping the peppers as the main feature.

Recipe notes & tips

• Chop the mushrooms, shallots and onions finely so the filling is easy to spoon into the peppers.
• Use high heat to brown the meat rather than letting it simmer in its juices.
• Wait for the filling to cool before stuffing the pepper halves.
• Press the filling into the corners of each half for an even distribution.
• Choose peppers of a similar size so they cook at a similar rate.

Variations

• Use lamb: Replace the sausage meat with minced lamb for a Mediterranean-style filling.
• Mix the meats: Combine sausage meat and lamb for a blended flavour.
• Add anchovies: Include finely chopped anchovies in the filling for a savoury variation.
• Try sardines: Use sardines as the basis of a fish-filled version.
• Change the colour: Choose red, green or yellow peppers according to what you have.

Common mistakes to avoid

• Wet filling: Keep cooking until the mixture is browned and no water is being released.
• Large vegetable pieces: Chop the mushrooms, shallots and onions finely so they fit neatly into the peppers.
• Filling while hot: Let the mixture cool before spooning it into the pepper halves.
• Loose filling: Press the mixture gently into the available space in each pepper.
• Uneven sizing: Choose peppers of similar size to help them bake evenly.

How to store

Refrigerate leftover stuffed peppers in a covered container and eat within 3 days. Reheat in an ovenproof dish at 180°C until piping hot throughout.

Frequently asked questions