Cut the peppers in half and stuff, or just cut the tops of the peppers and stuff. Your choice.


  • 10 peppers, tops cut off and kept aside
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 500 grams mince beef
  • half a courgette diced
  • 1 tin chopped tomatoes
  • 1 tin water
  • 300 grams uncooked rice
  • 3 tablespoons grated cheddar cheese
  • 1 egg
  • 4 tablespoons parsley
  • Olive oil for frying baking
  • Salt and pepper


  1. Cut peppers in half or just cut the tops off. Take out the seeds from inside the peppers.
  2. Fry onion and garlic in a frying pan with 1 tablespoon olive oil for five minutes or until golden brown.
  3. Add in the tomato paste and fry for 1 minute.
  4. Add in the mince and fry until brown (about 10 minutes).
  5. Add in the courgette and fry for a further two minutes.
  6. Add in the tomatoes and water and bring to boil.
  7. Reduce heat and simmer for 15 minutes.
  8. Preheat oven to 180oC.
  9. While the meat sauce is simmering cook the rice for 8 minutes. First bring a pot of water to the boil and add in the rice. Reduce heat and simmer the rice for 8 minutes. It should not be cooked through as it will cook more in the oven. Strain.
  10. While the rice is simmering add oil on the peppers (I use a pastry brush) and put in the oven for fifteen minutes.
  11. When the sauce has been simmering, remove from the heat and add in the rice, egg, cheese and parsley. Season with salt and pepper.
  12. Preheat oven again to 180oC.
  13. Fill the peppers with the mixture and place the tops on top (if not cutting them in half).
  14. Place in the oven for 40 minutes or until the peppers are cooked through.