These lovely flavourful red peppers are stuffed with a lovely blend of minced beef and vegetables and topped with cheese. Perfect for serving alongside a salad.
12 people made this
125g uncooked rice
oil, as needed for cooking
1 onion, chopped
2 cloves garlic, minced
300g beef mince (or pork)
salt and pepper, to taste
1 teaspoon ground sweet paprika
4 red peppers
250g grated cheese
3 tablespoons chopped fresh parsley
1 pinch ground hot paprika
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Method Prep:20min › Cook:30min › Ready in:50min
Cook the rice according to the packet directions. Drain.
Meanwhile, heat the oil and cook and stir the onion until translucent. Add garlic and cook and stir for another minute, stir in the mince and cook until browned. Season with salt, pepper and paprika to taste.
Preheat the oven to 175 C / Gas 3/4.
In a large bowl, combine cooked rice, meat, chopped parsley and 1/2 of the cheese.
Cut the tops off the peppers and hollow them out removing the seeds. Discard the tops. Check if the peppers stand up in the baking dish on their own. If they turn over, you may have to cut the bottom part. Watch out not to cut off too much, otherwise the filling may fall out.
Spoon the rice and meat mixture into the peppers, press gently to pack in. Sprinkle each top with cheese. Place into a baking dish and pour in a little water.
Bake for 30 minutes until the edges of the peppers start going brown if you want them really soft. Remove from the oven and serve sprinkled with parsley and hot paprika.