Minced beef stuffed peppers

(71 ratings)
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  • Serves: 4 as a main

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

There always seems to be an odd pepper lurking in the back of the fridge salad drawer. Sometime a recipe calls for a crisp, crunchy fresh pepper but this recipe works great with ones which have started to soften already. The filling is a traditional Italian meat recipe, similar to bolognese but without the tomato based sauce. The mixture can be made up to a day in advance and kept chilled until ready to use. Try using a mixture of red, yellow and orange peppers for a colourful and tasty family supper.

Use extra lean mince for a real low fat version and look out for reduced fat cheddar to save on calories.


  • 500g pack of mince meat
  • 1 onion, finely chopped
  • 2 garlic clove, peeled and finely chopped
  • 100g button mushrooms, quartered
  • Few sprigs of fresh thyme leaves
  • Salt and freshly ground black pepper
  • 4 red peppers, halved and deseeded
  • 100g cheddar cheese, grated


  1. To begin making your stuffed peppers preheat oven to 200°C/400°F/Gas mark 6/. In a large frying pan, begin to heat the onion and garlic before adding the mince meat. Brown for 5mins and drain off any excess oil. Return to heat and add mushrooms and thyme to pan and cook for further 2mins. Season and set aside.
  2. Place the pepper halves upwards facing on a baking tray. Season them with a little salt and pepper and spoon the mince mixture into each pepper until full. Bake for 20-25mins until the peppers are almost tender. Sprinkle grated cheese evenly on each one and return to oven for further 5-10mins to melt and turn golden. Serve.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(71 ratings)

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Tried this as I don't like the tomatoes sauce stuffed mushrooms. Very easy and yummy. I found the mince a bit dry so perhaps I would melt the cheese into the mince and then cook in the oven, rather than the cheese just being on top.


I tried this recipe without thyme leaves. It was yummy. 5stars. Easy too.

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