Go Back
–+ servings

Stuffed Bell Peppers

Sweet bell peppers filled with a rich risotto topped with crispy cheese. Yummy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Main Course
Servings 4 people
Calories 765 kcal

Ingredients
  

  • 500 g minced meat beef
  • 1 tbsp olive oil
  • 30 g butter
  • 1 tsp meat seasoning
  • 65 g onion diced
  • 20 g garlic diced
  • 1 tsp curry powder
  • ½ vegetable stock cube
  • 440 ml boiling water
  • 120 g peas frozen
  • 400 g tomato chunks canned
  • 2 tbsp tomato paste
  • 1 tbsp Worchestershire sauce
  • 200 g rice basmati
  • 8 bell peppers
  • 100 g grated cheese
  • Bread crumbs

Instructions
 

  • Preheat oven at 200C.
  • Clean the center of the bell peppers well. Season them with salt & pepper. Brush them lightly with some olive oil. Place them in a baking dish & cook them in the oven for 15 minutes.
  • Heat the olive oil & melt the butter in a pan. Cook the minced meat & the meat seasoning for 4 minutes over high heat, stirring frequently.
  • Add the onions, garlic, peas, curry powder, pepper & Worchestershire sauce. Stir well together & cook for 5 minutes over medium to high heat, stirring occasionally.
  • Add the tomato chunks, tomato paste & rice. Stir well together.
  • Add the water & the stock cube. Bring to a boil & then simmer for 20 minutes.
  • When the rice is done cooking, set aside.
  • Start filling the bell peppers with the rice mixture.
  • Top them with some grated cheese & bread crumbs.
  • Cook them in the oven for 15 minutes.

Nutrition

Calories: 765kcalCarbohydrates: 66gProtein: 37gFat: 39gSaturated Fat: 16gCholesterol: 116mgSodium: 458mgPotassium: 1179mgFiber: 9gSugar: 14gVitamin A: 8075IUVitamin C: 321mgCalcium: 293mgIron: 6mg
Tried this recipe?Let us know how it was!