Stuffed peppers are a nutritious, versatile dish that delivers bold flavors and makes a stunning impression at dinner parties. Fill them with meat, rice, vegetables, or herbs for endless creativity. As experienced home cooks, we've curated these reliable recipes to inspire your next meal.
Stuffed Peppers with Rice and Beef
Serves all occasions
Ingredients
4 red peppers
1 onion, chopped
3 tbsp olive oil
1 clove garlic, finely chopped
300 g minced beef
1 pack 1-minute rice (300 g)
1 tin corn kernels (198 g), drained
1 tbsp spicy paprika
Preparation
1. Preheat the oven to 190°C. Halve the peppers lengthwise, remove seeds, and place cut-side up on a parchment-lined baking tray.
2. Heat 2 tbsp oil in a pan, sauté onion for 3 minutes. Add garlic for 1 minute, then beef for 3 minutes. Stir in rice, corn, paprika, salt, and pepper. Fill peppers, drizzle with remaining oil.
3. Bake 20 minutes until tender and cooked through.
Stuffed Peppers with Minced Meat and Pine Nuts
Family favorite
Ingredients
Olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
50 g pine nuts
300 g minced beef
Salt and pepper
1 tbsp Italian herbs
2 tbsp ketchup
Dash of Worcestershire sauce
1 egg
Handful grated mature cheese
2 peppers
Preparation
1. Sauté shallot, garlic, and pine nuts in oil until nuts are lightly golden. Cool slightly.
2. Preheat oven to 180°C. Grease a baking dish.
3. Mix with beef, seasonings, ketchup, sauce, egg, and cheese.
4. Halve peppers or remove tops, deseed, fill with mixture, brush with oil. Bake 25 minutes until meat is cooked.
Vegetarian Stuffed Peppers
24Kitchen inspired
Ingredients
Onions
Garlic
Paprika
Eggplant
Zucchini
Rosemary
Thyme
Olive oil
Cherry tomatoes
Yellow peppers
Mozzarella
Preheat oven to 160°C.
Preparation
For full video, visit 24Kitchen.
1. Dice onions, garlic, pepper, eggplant, zucchini. Chop rosemary and thyme. Sauté onions and garlic in oil.
2. Add vegetables and quartered cherry tomatoes.
3. Halve yellow peppers, deseed, place in oiled dish. Fill generously, top with torn mozzarella.
4. Bake 25 minutes.
