Stuffed Peppers

Ingredients

• 6bell peppers
• 454 g (1 lb)ground beef
• 240 ml (1 cup)cauliflower rice (or 240 ml (1 cup) cooked rice)
• 120 ml (1/2 cup)tomato sauce
• 120 ml (1/2 cup)water
• 1onion, diced
• 2 clovesgarlic, minced
• 45 ml (3 tbsp), plus more for drizzlingolive oil
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)cumin
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)black pepper
• 2.5 ml (1/2 tsp)Italian seasoning
• 240 ml (1 cup)shredded cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Prepare the peppers

   Slice the tops off the peppers and remove the seeds and insides. Set them in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 15 minutes, or boil the peppers for 5 minutes instead.

3. 3

   Cook the filling

   Heat the olive oil and cook the onion and garlic until translucent. Add the ground beef and all the spices except the oregano, then sauté until the meat is browned. Stir in the cauliflower rice and cook for 2 minutes. Add the tomato sauce and oregano, stirring to combine.

4. 4

   Fill the peppers

   Take the peppers out of the oven and divide the filling among all 6. Put a pepper top back on each one. Pour 120 ml (1/2 cup) water into the baking dish, cover it with foil and bake for 20 minutes.

5. 5

   Add the cheese

   Remove the foil, top the peppers with the cheese and bake for another 10–15 minutes, until the cheese has melted. Broil to brown the cheese.

What are stuffed peppers?

Stuffed peppers are whole or halved peppers filled with a savoury mixture and baked until tender. Versions appear in many cuisines, with fillings that range from meat and rice to vegetables and grains.

This version pairs browned, spiced beef with tomato sauce and cauliflower rice, then finishes the peppers with melted cheese. The brief pre-bake gives the peppers a head start before they are filled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 35g protein, 14g carbs, 37g fat.

The beef and cheese provide most of the protein and fat, while the peppers, onion and tomato sauce contribute most of the carbohydrates. For a balanced plate, serve a pepper with a generous side of green vegetables or salad.

Choosing the filling ingredients

Peppers: Choose peppers that sit upright in the baking dish so the filling is less likely to spill. Removing the seeds and inner ribs leaves room for the mixture.

Rice: Cauliflower rice keeps the filling vegetable-based, while cooked rice makes it more substantial. Use either option in the same quantity.

Build flavour in the pan

Aromatics: Cook the onion and garlic until translucent before adding the beef. This softens them and gives the filling a savoury base.

Spices: Brown the beef with the paprika, cumin, salt, pepper and Italian seasoning. Add the oregano with the tomato sauce, as directed, so it is mixed through the filling.

Keep the peppers tender

Pre-cooking: Bake the prepared peppers for 15 minutes, or boil them for 5 minutes as an alternative. They should begin to soften but still hold their shape for filling.

Covered baking: Add the water to the dish and cover it with foil for the first 20 minutes. This helps the peppers cook through before the cheese is added.

Check the filling and topping

Beef: Cook the ground beef until browned before stuffing the peppers. The recipe does not give a specific internal temperature, so use a food thermometer if you need to check that the beef is fully cooked.

Cheese: Bake uncovered for 10–15 minutes, until the cheese has melted. Broil briefly to brown it, watching closely so it does not burn.

Serve them as a meal

These peppers can be served on their own or alongside a simple green salad or extra vegetables. If you used cauliflower rice in the filling, cooked rice or bread on the side can make the meal more filling.

Recipe notes & tips

• Choose peppers of a similar size so they cook at roughly the same rate.
• Set the peppers snugly in the baking dish to help keep them upright.
• Drain excess fat from the browned beef if there is a lot in the pan.
• Use cooked rice rather than uncooked rice if choosing the rice option.
• Watch the peppers closely while broiling, as the cheese can brown quickly.

Variations

• Cooked rice: Swap in 240 ml (1 cup) cooked rice for the cauliflower rice.
• Cheese choice: Use a melting cheese you enjoy, shredded before topping the peppers.
• Pepper colours: Mix red, yellow and green peppers for different flavours and a colourful dish.
• Milder filling: Reduce the black pepper to suit your taste.
• Extra vegetables: Serve with a side of steamed or roasted vegetables.

Common mistakes to avoid

• Skipping the pepper pre-cook: the peppers may stay firm; bake them for 15 minutes or boil for 5 minutes first.
• Adding uncooked rice: it will not cook properly in the short baking time; use cooked rice.
• Forgetting the water: add 120 ml (1/2 cup) to the dish before covering it with foil.
• Leaving the foil on for the cheese stage: uncover the dish before adding the cheese so it can melt and brown.
• Walking away during broiling: the cheese can burn; keep an eye on it.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven until hot throughout, or use a microwave; the peppers may soften further after reheating.

Frequently asked questions