Mince and Rice Stuffed Peppers

    Mince and Rice Stuffed Peppers

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    1hr


    68 people made this

    About this recipe: Easy stuffed peppers that are quick to make and very filling. This is also a great way to use leftover rice from a takeaway or last night's supper. For variation, add anything you like, including different types of mince or other chopped veg.

    jamesdm Staffordshire, England, UK

    Ingredients
    Serves: 4 

    • 360g rice
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 500g lean mince or steak mince
    • 1 Oxo cube
    • 2 pinches salt
    • 2 pinches black pepper
    • 1 pinch mixed herbs
    • 4 peppers (yellow, orange or red are sweetest)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Add the 360g of rice to a saucepan of boiling water with a pinch of salt (boil for 11-16 minutes). Drain the rice.
    2. Meanwhile, add the olive oil to a pan over medium high heat. Add the onion and cook for 5 minutes. Add the mince and cook till browned.
    3. Crumble in the Oxo and add it to the mince with the black pepper, a pinch of salt and the mixed herbs.
    4. Mix the cooked rice and cooked mince together.
    5. Cut the tops off the peppers and hollow them out removing the seeds.
    6. Spoon the mince and rice mixture into the peppers making sure they are stuffed! Put the tops of the peppers back on.
    7. Stand them all up on a baking dish so they support each other or try a cake/muffin tray so the tray supports the peppers.
    8. Place in a 180 C / Gas 4 oven and bake until the peppers start to look like the edges are going brown.

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    Reviews (5)

    12

    Nice and easy recipe to follow. Just added some wine, garlic and worcester sauce for extra flavour. Healthy, low calorie meal (with extra lean mince). Thanks for the idea! - 24 Feb 2012

    jamesdm
    by
    11

    Nice but a little boring, needs spicing up, add your tips - 06 Nov 2011

    8

    I cooked this a few weeks ago for my colleagues at work and it was bloody superb, I spiced it up a bit with the addition of some tomato sauce and chili but otherwise bloody magnificent! - 31 Aug 2013

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