Stuffed red peppers recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 312 calories / serving
  • Freezable
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Heat the sunflower oil in a casserole dish over a medium heat until hot. Sweat the onion and garlic for 6-7 minutes, stirring frequently, until softened. Increase the heat and add the beef mince. Brown well all over, stirring occasionally, and breaking up with a wooden spoon. Reduce the heat and stir through the paprika, seasoning, breadcrumbs and parsley. Remove from the heat.

Preheat the oven to 200°C.

Arrange the red peppers on baking trays and spoon the beef filling into them. Sit the reserve tops back in place and bake for 15-20 minutes until the red peppers are shiny on the outside and cooked. Remove and allow to sit for a few minutes before transferring to serving plates. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 red peppers, tops removed and reserved, seeds discarded
  • 25ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 400g lean beef mince
  • 50g natural breadcrumbs
  • 1tsp paprika
  • small handful of parsley leaves, finely chopped
  • salt
  • pepper
  • Energy 1305kj 312kcal 16%
  • Fat 13g 19%
  • Saturates 5g 24%
  • Sugars 12g 14%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 23.4g Protein 25.7g Fibre 4.4g


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