Stuffed and baked bell pepper

Stuffed and baked bell pepper
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 4 bell peppers
  • 200 gr rice
  • 50 gr grated cheese
  • 300 gr minced beef
  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • 1 celery stick
  • 1 tspn chilli powder
  • 1 tspn ground cumin
  • 1 tspn oregano
  • 1 tspn ground coriander
  • 1 tspn sugar
  • 50 gr tomato puree
  • 45 gr sweet corn
  • 4 tbspn sour cream
  • 15 gr fresh coriander
  • 1 lime
  1. Cut the bell peppers in half , remove the seeds and place them on a baking tray lined with baking paper.
  2. Preheat the oven to 180°C.
  3. Cook the rice in salted boiling water, drain and rinse until cold. Set aside for later.
  4. Stir fry the mince until brown.
  5. Chop the onion and garlic. Finely dice the carrot and celery.
  6. Sweat the onion and garlic off with the minced beef until soft. Add the carrot and celery and cook until soft.
  7. Add the chilli powder, ground cumin, oregano, ground coriander and cook until they release their flavour. Season to taste.
  8. Rinse and drain the sweet corn. Add the tomato puree, sweet corn and rice to the vegetables.
  9. Spoon the filling in the bell peppers. Top with the grated cheese.
  10. Bake the bell peppers in the oven for 20 min or until they are cooked, the filling is warm and the cheese has melted. Serve with the sour cream, chopped fresh coriander and a lime wedge.
Stuff to know
Cook with the mince some diced bacon or chorizo.
It is possible to prepare the stuffed peppers ahead of time and keep in the fridge until needed. They take longer to cook if they come straight from the fridge.
Dice the filling finely or you can´t really stuff the bell peppers.
For a variation, don´t half the bell peppers but cut the top off and hollow them out.