Stuffed peppers with rice and beef mince

Stuffed peppers with rice and beef mince from the oven: with tomatoes, cheese and spices. Hearty, easy for every day and lovely and juicy.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 420 kcal per serving
• Protein: 30 g
• Fat: 18 g
• Carbs: 34 g

Ingredients

• 300 g beef mince
• 100 g rice
• 1 tin of tomatoes
• 1 onion
• 2 cloves of garlic
• 80 g cheese
• 1 tbsp olive oil
• 4 peppers
• 1 tsp paprika
• ½ tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and cook the rice until fluffy.
2. Finely chop the onion and garlic and soften briefly in the olive oil. Add the beef mince and fry until browned and crumbly.
3. Stir some of the tomatoes into the mince with the rice, paprika, oregano, salt and pepper. Let everything reduce briefly so the filling is juicy but not too runny.
4. Cut the tops off the peppers, deseed them and fill with the stuffing. Put the rest of the tomatoes in a baking dish and stand the stuffed peppers in it.
5. Bake the peppers at 200 °C for 20–25 min until they soften. Then scatter over the cheese and bake for another 5–10 min until it has melted and turned golden brown.
6. Serve hot, ideally straight from the dish with some of the tomato sauce.

Good to know

A comforting oven dish for a proper dinner. Juicy, full of flavour and just right for a simple evening without much effort.

Swaps

Beef mince → turkey mince (still plenty of protein); rice → brown rice (also provides fibre and minerals); cheese → feta (stronger flavour, so you often need a little less); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains milk (cheese). Usually well suited to children if mildly seasoned; in pregnancy, only with mince that is cooked right through and pasteurised cheese.