How to Make Roast Stuffed Peppers

  • By: kim
  • Date: June 8, 2018
  • Time to read: 2 min.

I use this recipe to stuff peppers or large capsicums. With capsicums because of their long thin shape need to be halved the seeds and white membranes removed, and laid out on a baking dish. Pile the stuffing mixture onto the halves and cook as instructed in this recipe.

You can use this mixture to stuff other vegetables, for example, aubergines, courgettes, tomatoes and marrows. You will need to scoop out some of the flesh of these vegetables in order to stuff them.

I have included an option to add cheese on the top, but this isn’t necessary, the dish is tasty without the cheese.

How to Make Stuffed Peppers

Ingredients – serves 6

500g lean beef mince

1 medium onion finely chopped

1 carrot grated

1 courgette grated

6 large red peppers or large capsicums.


1/4 teaspoon smoked paprika

1/2 teaspoon celery seeds

1/2 teaspoon Madras curry powder

1 tablespoon Worcestershire sauce

2 garlic cloves crushed

1 x 400g can ratatouille

Optional – 

15g Parmesan cheese

15g cheddar cheese


To prepare the peppers slice the top off the peppers and remove the white membranes and seeds. Keep the tops as you will need these later to make lids.

Brown the beef mince with the chopped onions, once the mince is nicely browned. Place the mince and onion mixture in a colander and pour a kettle full of boiling water over the mince to remove some of the fat.

Return the mince to the pan add the paprika, celery seeds, curry powder and garlic and fry for a couple of minutes.

Add the ratatouille and simmer for about 10 minutes. You need to have a thick mixture.

Use this mixture to fill the peppers. Place the peeper lids on the top of the peppers and cook for 1 hour at 175C.

Optional cheese version.

Don’t bother with the lid to the pepper, instead sprinkle over the grated Parmesan and cheddar cheese during the last 15 minutes of cooking, increase the temperature of the oven to 220C so that the cheese melts and takes on some color.

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