Stuffed Peppers with Beef Mince
Wait, these peppers below might not be vegetarian.
But look at the second bell pepper recipe below: there you can find my peppers filled with cooked rice, black beans, cilantro, green peas and a fried quail egg on top! But let’s focus on the first stuffed peppers here.
I kept them very classic: beef mince with tomato paste and garlic, topped with a generous portion of grated cheddar cheese in the end. Epic. I like to serve these peppers with a portion of fries on the side.
And look how gorgeous my stuffed peppers look in my KitchenAid Bake Ware baking dish! Another cool sponsoring present from KitchenAid Europe…
Like stuffed peppers? Then check out this stuffed pepper with ground beef
- 3 medium bell peppers
- 1 lb ground beef (450 g)
- 1 tbsp tomato paste
- ½ 450 g onion
- 1 large garlic clove
- 6 tbsp cheddar cheese grated
- 2 tsp fennel seeds
- 1 tbsp worcester sauce
- 1 tbsp olive oil
- Peel and chop the yellow onion and the garlic finely. Add both to a large non-stick pan together with the olive oil and the fennel seeds. Season with a pinch of pepper and salt.
- Place the pan over medium heat and gently fry the onion and garlic in the hot oil for 4 minutes. Then add the beef mince and the tomato paste. Season with the worcester sauce.
- Turn the heat high now and fry the beef mince for 8 to 10 minutes until cooked through. Drain any excess fat in the end. Check the seasoning and add extra pepper or salt to taste if necessary. Add the diced pepper from the lid if you chopped them up.
- Stir well and take the pan off the heat. Let the beef mince cook down for 10 minutes. In the meantime cut off the tops of the bell peppers. You can keep them aside to use as a lid for the peppers if you like or dice up the lids to add to the beef mince stuffing. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it. Then stuff the beef mince filling in the cleaned bell peppers. Place them in a baking dish.
- Place the stuffed peppers in a preheated oven at 356°F (180C°) and cover with a piece of tinfoil. Bake the stuffed peppers for 30 to 35 minutes until the bell peppers are cooked though and soft. Remove the stuffed peppers from the hot oven and sprinkle generously with the grated cheddar cheese.
- Place the pepper uncovered in the hot oven for another 5 to 10 minutes until the cheese has nicely melted. Remove the stuffed peppers from the oven and serve hot.
Rice Stuffed Peppers with Quail Eggs
Let’s move on to another version.
Stuffed bell peppers with cooked rice, black beans, cilantro, green peas and a fried quail egg on top! And guess what: this one is vegetarian! How I love that colorful cooked rice but more importantly: that cute fried egg on top!
Here are two ways to serve the eggs: or you can break a quail egg on top of the warm rice stuffed peppers and bake them for another couple of minutes in the hot oven. Or you can fry the quail eggs separately in a small frying pan and place the eggs on top of the peppers when plating them up.
It’s your call.
Like stuffed peppers? Then check out this stuffed pepper with rice!
- 2 medium bell peppers
- 5,5 oz cooked rice (155 g), cold
- 3 tbsp canned black beans
- 3 tbsp frozen green peas
- 2 tbsp fresh cilantro chopped
- ⅓ tsp ground cumin
- 2 quail eggs
- Cut off the tops of the bell peppers. You can keep them aside to use as a lid for the peppers if you like or dice up the lids to add to the rice stuffing. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it.
- Add the cold cooked rice to a large mixing bowl and add the black beans, the peas, the ground cumin and the freshly chopped cilantro. Season with a pinch of pepper and salt.
- Stuff the peppers with the rice cooked mixture and put the peppers in a baking dish. Put the dish in a preheated oven at 356°F (180C°) and cover with a piece of tinfoil.
- Bake the stuffed peppers for 25 to 30 minutes until the bell peppers are cooked though and soft
- Here are two ways to serve the eggs: or you can break a quail egg on top of the warm rice stuffed peppers and bake them for another couple of minutes in the hot oven. Or you can fry the quail eggs separately in a small frying pan and place the eggs on top of the peppers when plating them up.
- Remove the stuffed peppers from the hot oven and serve.
Goat Cheese Stuffed Peppers
Damn I love goat’s cheese so much!
So let’s cook up something cute for lunch today: how about some peppers stuffed with goat’s cheese? I added a handful of other ingredients I found in my fridge as well: salted capers, some black olives and fresh tomatoes. The fresh mint and thyme come from my little outdoor herb garden.
Well all these great ingredients turned out to be a great combo! In the end you can remove the blistered bell pepper skin if you like. It should come off easily after a couple of minutes of grilling.
Like stuffed peppers? Then check out this stuffed pepper with goat cheese!
- 2 small bell peppers
- 2 oz soft goat’s cheese (55 g)
- 6 black olives
- 1 tbsp capers in brine
- 2 tbsp fresh tomato diced
- 2 tbsp fresh mint
- 1 tsp fresh thyme
- olive oil
- Slice the tops off the green bell peppers. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it.
- Place both bell peppers on a piece of tinfoil and lightly sprinkle, brush or spray them with a little olive oil.
- Place the bell peppers under a warm grill for about 4 to 6 minutes until the skin is slightly blistered. Keep an eye on it to keep the peppers from burning. (You can always remove the blistered bell pepper skin if necessary, it should come off easily after grilling it.) Once the bell pepper is done, let it cool down at room temperature. In the meantime crumble the goat’s cheese in a medium mixing bowl.
- Slice the black olives open, remove the pips and chop the olive meat up finely. Add it to the goat’s cheese in the bowl.
- Stir a little. Chop up the salted capers and add them together with the chopped mint and thyme leaves to the bowl.
- Stir again. Now add the diced fresh tomato and season the goat’s cheese with a little pinch of pepper to taste. Add a tablespoon of olive oil as well.
- Stir the creamy goat’s cheese mixture well now. Check the seasoning and add extra pepper or olive oil is necessary. The soft cheese should be moist but not too wet. You can peel the bell pepper if you like. Then fill both bell peppers up with the goat’s cheese mixture. Place the stuffed peppers onto clean plates, drizzle with extra olive oil and freshly ground pepper and serve.
Quinoa Stuffed Peppers
These bell peppers are not only delicious, they are also the perfect meal to incorporate leftover.
I had a handful of sweet corn, grated cheddar cheese and cooked black beans left from another Mexican recipe: my black bean dip.
But here I added some cooked quinoa instead of cooked rice (which would also be a great gluten free option like quinoa), sliced a fat green bell pepper in half and spooned the whole shebang in it.
Serve these quinoa bell peppers as a filling and gluten free side dish, or as a simple light lunch like I did!
Enjoy this one.
Like stuffed peppers? Then check out this stuffed pepper with quinoa!
- 2 large bell peppers
- 1 cup quinoa (190 g)
- 2 cups vegetable stock (480 ml)
- 3,5 oz canned black beans (100 g), drained
- 3,5 oz canned sweet corn (100 g), drained
- a good handful cheddar cheese grated
- 1 tbsp hot chili sauce
- 1 tbsp tomato paste
- a handful fresh cilantro chopped
- 1 tbsp cumin seeds
- Pour the quinoa grains in a sieve and rinse them under cold running tap water.
- Pour the vegetable stock in a large saucepan and place it over high heat. Bring it to a rolling boil and then stir in the rinsed quinoa.
- Turn the heat lower now and let the quinoa cook for about 10 to 12 minutes or until tender. Keep an eye on it so it doesn’t become mushy. I like quinoa best when it is still a little crunchy.
- Once the quinoa is cooked through, drain it and immediately rinse it under cold running tap water to stop the cooking process. Drain the quinoa well and pour it in a large mixing bowl together with the drained (and rinsed) canned black beans and sweet corn.
Stir well. Add the freshly chopped cilantro, a pinch of salt, the cumin seeds, half of the hot chili sauce and the tomato paste.
- Stir well again. Now add the grated cheddar (keep a little aside for garnish later).
- Stir the quinoa mixture. Check the seasoning and add extra salt or hot sauce to taste if necessary. Put the quinoa in the fridge to chill. Slice the bell peppers in half lengthwise and remove the seeds inside. You can leave the stem on if you like. It’s only for decoration but I find it looks good when you plate the bell peppers up. Fill the 4 bell pepper halves with the quinoa mixture and place them on a baking tray lined with tinfoil.
- Grill the stuffed bell peppers under a hot grill for about 5 minutes. If you kept some grated cheddar aside earlier on, you can sprinkle it on top of the warm bell peppers now and grill them for another couple of minutes or until the cheddar has nicely melted. Transfer the hot stuffed bell peppers to a plate and serve hot.