Beef and pepper stuffed peppers

Bell peppers become edible bowls for beef, rice and tomato filling under melted cheddar.

This recipe makes 4 servings and takes about 20 minutes to prepare plus 40 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out baking dish, frying pan, thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: bell peppers, halved and seeded: 4 large (700 g) (4 large (1 lb 9 oz)); beef mince: 500 g (1 lb 2 oz); cooked rice: 400 g (2 cups); onion, diced: 150 g (5 oz); chopped tomatoes: 400 g (14 oz); ground cumin: 5 g (2 tsp); cheddar, grated: 120 g (4 oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• bell peppers, halved and seeded — 4 large (700 g) / 4 large (1 lb 9 oz)
• beef mince — 500 g / 1 lb 2 oz
• cooked rice — 400 g / 2 cups
• onion, diced — 150 g / 5 oz
• chopped tomatoes — 400 g / 14 oz
• ground cumin — 5 g / 2 tsp
• cheddar, grated — 120 g / 4 oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Bake bell pepper halves cut-side up at 200°C/400°F for 12 minutes to start softening.

Step 2

Brown beef mince and onion for 8 minutes, then stir in ground cumin and chopped tomatoes.

Step 3

Fold cooked rice through the beef mixture and check the beef reaches 71°C/160°F.

Step 4

Fill bell peppers, top with cheddar, and bake for 15 minutes until peppers are tender and cheese is browned.

Cooking and safety check

Cook the beef filling to 71°C/160°F before stuffing the peppers. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cooked quinoa instead of rice. Monterey Jack replaces cheddar; both contain milk. Use turkey mince and cook it to 74°C/165°F.

• Use cooked quinoa instead of rice.
• Monterey Jack replaces cheddar; both contain milk.
• Use turkey mince and cook it to 74°C/165°F.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Pre-baking prevents a raw-tasting pepper.
• Pack filling lightly so heat reaches the middle.
• If peppers tip, nestle them against each other in a snug dish.

Leftovers and storage

Refrigerate cooled stuffed peppers for up to three days. Reheat covered at 180°C/355°F until hot in the centre.

Serving ideas

These sides and finishes suit beef and pepper stuffed peppers without changing the recipe itself.

• Serve with salsa verde.
• Add crunchy tortilla chips.

Frequently asked questions

Can I use leftover chilli?

Yes, mix it with rice and fill the pre-baked peppers.

Can I freeze them?

Freeze before the cheese topping; thaw overnight before baking.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.