Easy Stuffed Peppers

Ideal for lunch or dinner

Prep Time
15 Mins

Cook Time
45 Mins

4 Adults


250g             Beef Mince
100g              Onion / Shallots
2 Cloves       Garlic, minced
2 tbsp           Carrot, chopped
400g x 2       Diced Tomatoes, cans
2 tbsp           Dill, chopped
100g              Parsley, chopped
1 tbsp            Oregano, dried
1 tsp               Salt
1 tbsp             Olive Oil
50ml              Beef or Chicken Stock
0.5 Cup         Quinoa / Bulgar Wheat
4 Large          Capsicums, cut in half and ribs  removed
0.5 tsp           Ground Black Pepper


1.  Preheat oven at 180 degrees celcius.
2. Cut capsicum in half and remove white ribs / pith. 
3. Set the capsicum on a oiled baking dish.
4. In a large bowl combine remaining ingredients and mix thoroughly.
5. Fill the capsicum halves with the beef mixture.
6. Pour any remaining liquid evenly over the peppers.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Uncover and bake another 15 mins or until browned on top.
9. Serve and Enjoy!

Chefs Tips

1. After removing the foil, top each capsicum with feta and mozzarella for a cheesy twist.

tbsp = tablespooon     tsp = teaspoon