Stuffed Green Bell Peppers with Mince

Stuffed Green Bell Peppers with Mince baked in the oven

Within 45 minutes, a super delicious dish steaming with flavour and melted cheese slowly dripping down the bell peppers will come out of the oven. It is simply irresistible.

Stuffed Green Bell Peppers with Mince

Who does not love a baked dish covered with gooey cheese? This stuffed green bell peppers with mince recipe is one of those golden oldies that never goes out of fashion. It’s quick, easy and usually a dish that children love.

During the lockdown period, many people discovered a hidden talent for food gardening. So, any excess green pepper harvest from your garden will come in very handy with this recipe. Stuffed green bell peppers are not only healthy but a feast for the stomach and eye.

In a nutshell, the green bell peppers are boiled and stuffed with tasty rice and mincemeat. You can add your favourite spices according to taste. The stuffed peppers are sprinkled with cheddar cheese and popped into the oven. Within 45 minutes, a super delicious dish steaming with flavour and melted cheese slowly dripping down the bell peppers will come out of the oven. It is simply irresistible.

Of course, you do not have to use only green bell peppers. You can prepare an eye-catching colourful dinner by using red, orange and yellow peppers as well. Serve this tasty meal with veggies of your choice and a side salad.

Stuffed Green Bell Peppers with Mince

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

45

minutes
Total time

50

minutes

Ingredients

  • 6-8 bell peppers

  • 500 g mince

  • ½ cup chopped onions

  • 1 tin tomatoes with herbs (410 g)

  • 1 cup cooked rice

  • 1 cup water 

  • ½ teaspoon salt

  • 1 tablespoon Worcestershire sauce

  • 1 cup grated cheddar cheese

Method

  • Preheat the oven to 180°C / 356°F.
  • Cut off the top of green peppers, discard seeds and membranes. Chop enough off the top to make a ¼ to ½ cup, set aside.
  • Cook the whole green peppers, uncovered in boiling water for about 5 minutes, drain well.
  • Sprinkle insides of the peppers lightly with salt.
  • In a skillet on medium heat, add oil, onions and garlic and braise the mince until the meat is browned.
  • Drain off excess fat. Add tomatoes, salt, Worcestershire sauce and freshly ground pepper.
  • In a separate pot, add boiling water, place on medium heat and add the uncooked rice. The water must cover the rice. Let the rice simmer until soft.  Add more boiling water if needed.
  • Mix the rice with the mince. Add ¾ of the cheese.
  • Stuff peppers with meat mixture. Place in a greased baking dish.
  • Bake uncovered in preheated oven for 30 minutes. in the last 5 minutes, add remaining cheese on top of the peppers, sprinkle with smoked Spanish paprika and grill for a few minutes.

Notes

  • Serve with vegetables and salad. 

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