Stuffed Peppers

I think I should add “Vegetable Stuffer” to my CV.

Not only do I love stuffing butternuts, mushrooms, squashes, aubergines, peppers and whatever else I can hollow out and fill with something yummy — I’m pretty damn good at it, too!

Over this past weekend I indulged in a great sales offer that gave me a big bag of green peppers for next to nothing, so I decided to stuff them all last night.

Who’s hungry? Vincent, Roan and I. This recipe serves three — with the possibility of some leftover mince filling that can be used in a pasta or jaffle the next day.

Ingredients

  • 5 green peppers
  • 1 kg lean beef mince
  • 200 g carrot, cut into thin ribbons
  • 2 onions, diced
  • 1 tsp crushed garlic
  • 50 g mushrooms, finely chopped
  • handful of coriander, finely chopped
  • 5 green onion sprigs, finely chopped
  • 1 can tomato & onion mix (I used some leftover tomato smoor)
  • 30 ml chutney
  • 2 wheels feta cheese
  • 150 g white cheddar, grated
  • 5 tbsp cream cheese
  • 35 ml Italian seasoning
  • 45 ml paprika
  • 15 ml Worcester sauce
  • 35 ml ground black pepper
  • salt, to taste
  • 2 tbsp coconut oil

Prep the peppers

Cut the tops off the peppers and carefully scoop out all of the inside bits. Don’t throw the tops away!

Make the filling

Preheat the oven to 180 degrees Celsius. Then get the process going with a glass of white wine. While you’re sipping, slowly sauté the onions and garlic in coconut oil, using a deep saucepan.

Add the carrots when the onions are translucent. Keep stirring for 3 minutes.

Add the Italian seasoning and some pepper, and keep stirring.

Add the beef mince.

Break it up and keep stirring over low — medium heat. Then add all of the paprika, some salt and more pepper.

Keep stirring until everything is well combined. Then add the Worcester sauce, mushrooms, green onion and coriander.

Mix through, add the chutney, and let it cook for another 5 minutes, stirring continuously.

Lastly, add the can of tomato and onion mix. Let it simmer for another 5 minutes. Add salt and pepper to taste.

Stuff the peppers

Pop your peppers into an oven-proof dish with a lid. If you don’t have one with a lid, cover it with tinfoil before putting it inside the oven. Scoop some mince mixture into the peppers. Don’t fill them to the brim — the cheese still needs to get in there too.

Put grated cheese inside each one. Then crumble feta on top.

Put the peppers’ tops on, close the oven dish and pop it into the oven for 35 to 45 minutes.

Stuff your face

Plop a tablespoon of cream cheese inside each pepper and enjoy!

Print my recipe here:

Stuffed Peppers

  • Servings: 3
  • Difficulty: easy, but requires some prep work
  • Print

Stuff your face with these incredibly tasty roasted stuffed peppers. Stuffed with a savoury beef mince mixture, it's both filling and flavourful.

Ingredients

  • 5 green peppers
  • 1 kg lean beef mince
  • 200 g carrot, cut into thin ribbons
  • 2 onions, diced
  • 1 tsp crushed garlic
  • 50 g mushrooms, finely chopped
  • handful of coriander, finely chopped
  • 5 green onion sprigs, finely chopped
  • 1 can tomato & onion mix (I used some leftover tomato smoor)
  • 30 ml chutney
  • 2 wheels feta cheese
  • 150 g white cheddar, grated
  • 5 tbsp cream cheese
  • 35 ml Italian seasoning
  • 45 ml paprika
  • 15 ml Worcester sauce
  • 35 ml ground black pepper
  • salt, to taste
  • 2 tbsp coconut oil

Directions

  1. Cut the tops off the peppers and carefully scoop out all of the inside bits. Don’t throw the tops away!
  2. Preheat the oven to 180 degrees Celsius. Then get the process going with a glass of white wine. While you’re sipping, slowly sauté the onions and garlic in coconut oil, using a deep saucepan.
  3. Add the carrots when the onions are translucent. Keep stirring for 3 minutes.
  4. Add the Italian seasoning and some pepper, and keep stirring.
  5. Add the beef mince. Break it up and keep stirring over low — medium heat. Then add all of the paprika, some salt and more pepper.
  6. Keep stirring until everything is well combined. Then add the Worcester sauce, mushrooms, green onion and coriander.
  7. Mix through, add the chutney, and let it cook for another 5 minutes, stirring continuously.
  8. Lastly, add the can of tomato and onion mix. Let it simmer for another 5 minutes. Add salt and pepper to taste.
  9. Pop your peppers into an oven-proof dish with a lid. If you don’t have one with a lid, cover it with tinfoil before putting it inside the oven. Scoop some mince mixture into the peppers. Don’t fill them to the brim — the cheese still needs to get in there too.
  10. Put grated cheese inside each one. Then crumble feta on top.
  11. Put the peppers’ tops on, close the oven dish and pop it into the oven for 35 to 45 minutes.
  12. Plop a tablespoon of cream cheese inside each pepper and enjoy!

3 thoughts on “Stuffed Peppers

  1. chef mimi says:

    Vegetable stuffer would certainly stand out on a resume! what I love with what you did is that it’s so fun to be creative and add whatever you like to a filling like this. It can be meat heavy, or vegetarian, or full of cooked grains… So fun. And delicious.

    Liked by 1 person

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