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Easy Stuffed Peppers Recipe: Cheesy, Hearty & Ready in 45 Minutes

You can make simple stuffed peppers at home using tender bellpeppers, savoury minced beef, couscous and melted cheese. The method describedensures that you always end up with perfectly soft peppers and a juicy, flavourful filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

Ingredients
  • For the Peppers:
  • 4 large bell peppers red, yellow or green, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • Salt and black pepper
For the Filling:
  • 1 lb 450 g minced beef
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 cup 180 g dry couscous
  • 1 cup 240 ml hot beef or chicken stock
  • 1 medium tomato finely chopped
  • 1 1/2 cups 150 g grated mozzarella or cheddar cheese
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt and 1/2 teaspoon black pepper
Optional Additions:
  • 1/2 teaspoon chilli flakes for heat
  • 1/2 cup sweetcorn or cooked chickpeas for extra texture
  • 1 tablespoon fresh tarragon or basil for garnish
  • 2 tablespoons grated Parmesan on top for extra flavour

Method
 

Step-by-Step Instructions
    Part 1: Pre-Bake the Peppers
    1. Oven should be preheated to 200°C (400°F). Put the pepper halves, cut side up, into a
    2. large baking dish and lightly brush them with olive oil before seasoning them with a little
    3. salt and pepper. Bake them for 10 minutes or until they start to soften; this step ensures
    4. that the peppers cook evenly with the filling.
    Part 2: Make the Filling
    1. While the peppers are baking, heat the olive oil in a large skillet over medium-high heat,
    2. then add the beef and cook it for 6 to 8 minutes, stirring it up with a spoon so that it
    3. becomes deeply browned. Avoid stirring too frequently because it is the browning that
    4. gives the dish its flavour.
    5. Mix in the onion and cook it for 3 minutes until it has softened, after which add the garlic,
    6. tomato paste, paprika, cumin and oregano and cook for 1 minute until the flavours are
    7. fragrant. Then mix in the chopped tomato, salt and pepper.
    8. Place the dry couscous in a bowl, pour the hot stock over it, cover the bowl and leave it
    9. for five minutes until the couscous has absorbed the liquid. Use a fork to fluff it up, then
    10. stir it into the beef together with the parsley. Taste it and make any necessary
    11. adjustments to the seasoning.
    Part 3: Stuff and Bake
    1. Fill the pepper halves generously with the filling and press it down gently to make sure it
    2. is well packed. Then place some grated cheese on top of each pepper. Put the dish back
    3. in the oven and bake it for 15 to 20 minutes until the cheese has melted and turned
    4. golden and the peppers are tender. If you want a more browned top, heat it under the
    5. grill for 2 minutes. Finally, decorate it with some fresh herbs and serve it hot.
    Tips for the Perfect Stuffed Peppers
    1. Bake the peppers first. This prevents them from remaining hard and crunchy.
    2. Select peppers that lie flat; if they wobble, cut a thin slice from the base.
    3. Cook the beef until it is browned. This will give the filling a more rich and meaty flavour.
    4. You should not overcook the couscous since it keeps getting softer in the oven, all you
    5. need to do is to hydrate it.
    6. Make sure that the filling is packed firmly, so that it doesn't fall apart when it is served.
    7. Finish by adding the cheese; it melts more easily and doesn't dry out.
    8. Wrap your clothes in layers and season the peppers, the meat and the couscous so that
    9. the flavour is well balanced.
    Easy Variations
    1. For the rice-stuffed peppers, use 1 1/2 cups of cooked rice instead of the couscous.
    2. For chicken stuffed peppers, use ground chicken or turkey rather than beef.
    3. For vegetarian stuffed peppers, use black beans, chickpeas and sweetcorn as a
    4. replacement for meat.
    5. For spicy stuffed peppers, add chopped jalapeños or chilli flakes to the filling.
    6. For a Mediterranean style, add olives, feta and sun-dried tomatoes.
    7. For the low-carb version, omit the couscous and use cauliflower rice instead.
    Storage and Reheating
    1. Cool the peppers and then place them in a sealed container before putting them in the
    2. refrigerator where they will last for up to four days. To reheat them, put them in an oven
    3. at 180°C (350°F) for 15 minutes with the foil on so that they heat through without drying
    4. out; you can also use a microwave, taking about two minutes per pepper. If you want to
    5. freeze them, wrap each cooled pepper closely and keep them in the freezer for up to
    6. three months, thawing them in the fridge overnight before reheating.
    Frequently Asked Questions
      Is it necessary to cook the peppers before you stuff them?
      1. The best approach is to carry out a short pre-bake, thus making the pastry tender and
      2. sweet by the time the filling is cooked.
      Which pepper is best for use as a stuffing?
      1. Red, yellow and orange peppers are sweeter and softer, whereas green peppers have a
      2. slightly bitter and firmer taste. Any large and sturdy pepper will do.
      What can I do to get my peppers to stop falling over?
      1. Cut off a very thin piece from the bottom, or place them closely side by side in the baking
      2. dish.
      Is it possible to prepare stuffed peppers in advance?
      1. Certainly. Make the filling and fill the peppers up to a day in advance, put them in the
      2. refrigerator with the lid on and then bake them just before you serve.
      May I use rice in place of couscous?
      1. Yes, use the same amount of cooked rice and omit the stock step.
      What makes my peppers so watery?
      1. When peppers are baked they give off moisture and it is helpful to pre-bake them and
      2. then drain any liquid from the dish before adding the stuffing

      Notes

      This simple stuffed pepper recipe shows that a basic dinner can be substantial, vibrant and full of flavour. It has tender peppers, a juicy beef and couscous filling and a golden cheesy topping, making it a dish that everyone enjoys. So get your peppers and fill them before bringing some comfort to the table tonight