food

6 Things You Can Stuff In a Pepper

Who came up with the genius idea of stuffing flavourful food into a pepper and how can we thank them? Try out six of our convenient and easy stuffed pepper recipes. Perfect for during the week, and a hit with the kids.

food

6 Things You Can Stuff In a Pepper

Who came up with the genius idea of stuffing flavourful food into a pepper and how can we thank them? Try out six of our convenient and easy stuffed pepper recipes. Perfect for during the week, and a hit with the kids.

Ingredients

  • 4 large peppers
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 200g beef mince
  • 200g sausages, skins removed
  • Salt and freshly ground black pepper
  • 400g passata
  • 100ml red wine
  • 300g ricotta
  • 100g parmesan
  • A handful of fresh basil, chopped
  • 4 lasagne sheets, cooked and quartered
  • 100g mozzarella cheese, grated
  • 2 tbsp oil

Steps

  1. Preheat oven to 200 C / 180 C fan.
  2. Cut the top off of each pepper and remove the seeds. Transfer to a baking dish. Bake for 20 minutes, to soften.
  3. Heat 1 tablespoon of the oil in a large saucepan over medium high heat. Add the onion and garlic, cook until softened then remove from the pan. Add the remaining 1 tablespoon oil to the pan and add the beef mince and sausage meat. Cook, breaking up with a fork, for 5 minutes until golden and cooked. Season well with salt and pepper then add the passata, red wine and 200 millilitres water. Bring the mixture to a simmer and cook for 20 - 30 minutes until thickened. Remove from heat and set aside.
  4. In a small bowl, combine ricotta, parmesan and basil. Mix together and set aside.
  5. Remove the peppers from the oven, drain any excess water that accumulated inside.
  6. Cut the lasagne sheets into pieces that will fit inside the peppers and set aside.
  7. Assemble the lasagne in each pepper. Alternate 2 tablespoons of sauce, 1 lasagne sheet, 2 tablespoons ricotta mixture, and 1 lasagne sheet until the peppers are full. Spread the ricotta mixture over the final sheet of lasagne and spread with the remaining ricotta, finish off by sprinkling over the mozzarella.
  8. Bake in oven for 20-25 minutes, until the cheese is melted and slightly browned.

Ingredients

  • 4 large peppers
  • 1 tbsp olive oil
  • 1 white onion, finely chopped
  • 1 large potato,
  • 250g pork sausages, skins removed
  • 1 small tin baked beans
  • 200g cheddar cheese, grated
  • 4 large eggs
  • Salt and freshly ground black pepper
  • Chives, to garnish
  • Tomato ketchup, to serve

Steps

  1. Preheat oven to 200 C / 180 C fan.
  2. Cut the peppers in half lengthways and remove the seeds. Transfer to a baking dish. Bake for 20 minutes, to soften.
  3. Cook the potato in boiling water for 7 minutes then leave to cool slightly and cut into matchsticks.
  4. Warm the olive oil to a large frying pan set over a medium heat. Add the onions and cook about 5 minutes to soften. Add the potato and cook for a further 10 minutes, stirring constantly, until golden and cooked through. Remove from the pan and set aside. Add the sausage and cook until browned then stir in the beans and the potato and onion mix - cooking for 1-2 minutes until the beans are warm. Remove from the heat.
  5. Spoon the sausage mixture evenly into each pepper. Divide the cheddar between them and place into the oven for 20 minutes. Remove from the oven and make a well in 4 of the halves and then add an egg into each well. Season well with salt and pepper and bake for a further 5 minutes until the egg is cooked through and the cheese melted. Served sprinkled with chives.

Ingredients

  • 4 large peppers
  • 1 red onion, finely diced
  • 2 cloves garlic, grated
  • 2 tbsp olive oil
  • 2 chicken breasts, diced into small pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground chipotle
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper
  • 200g passata
  • 200g rice, cooked
  • Juice 1/2 a lime
  • 3 tbsp fresh coriander, plus more for garnish
  • 200g mozzarella cheese/monterey jack cheese, grated
  • To serve:
  • Sour cream
  • Cholula
  • Chopped spring onions

Steps

  1. Preheat oven to 200 C / 180 C fan.
  2. Cut peppers in half lengthways then deseed and roast for 20 minutes, until just starting to soften.
  3. Heat the oil in a large frying pan set over medium heat. Add onions and cook for 5 minutes, then add the garlic and cook for a further minute. Turn the heat up slightly, add the chicken and cook for 5 - 7 minutes, until nearly cooked, add the chili powder, cumin, chipotle and paprika and season well with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes more then reduce the heat and add the passata, cooked rice, lime juice and half of the coriander. Stir to combine and cook until just heated through.
  4. Divide the mixture between each pepper half and sprinkle the cheese over the peppers. Bake for 20 minutes, until peppers are soft and cheese has melted.
  5. Serve warm topped with sour cream, hot sauce and the remaining coriander.

Ingredients

  • 4 green peppers
  • 1 tbsp vegetable oil
  • 1 large onion, sliced
  • 450g chestnut mushrooms, sliced
  • Salt and freshly ground black pepper
  • 2 sirloin steaks, thinly sliced
  • 2 tsp Italian seasoning
  • 16 slices provolone
  • Freshly chopped parsley, for garnish

Steps

  1. Preheat oven to 200 C / 180 C fan. Halve the peppers lengthways and deseed then place in a large baking dish and bake for 20 minutes to soften.
  2. Heat the oil in a large frying pan set over medium-high heat, add the onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and grill until golden, 3 minutes.
  4. Garnish with parsley before serving.

Ingredients

  • 4 peppers
  • 2 chicken breasts, cut into small pieces
  • 2 tbsp Cajun seasoning, divided
  • 2 tbsp olive oil, divided
  • 100g andouille sausage sliced
  • 1 stick celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 150g passata
  • 2 tbsp tomato paste
  • 300ml chicken stock
  • 150g long grain rice
  • Parsley, chopped, to serve
  • Peri peri mayonnaise, to serve

Steps

  1. Preheat oven to 200 C / 180 C .
  2. Cut tops off peppers and remove the core and seeds. Dice the pepper tops and set aside.
  3. Place the peppers on a baking sheet and bake for 20 minutes.
  4. Meanwhile, season chicken on all sides with 1 tablespoon Cajun seasoning. Heat 1 tablespoon oil in a large frying pan set over medium heat. Add the chicken and cook for 4 to 6 minutes, until golden and nearly cooked through. Remove and set aside. Add sausage to the now-empty pan and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Add celery, onion, garlic and the reserved diced pepper and cook until the onions are translucent, 3 to 5 minutes. Add remaining 1 tablespoon Cajun seasoning, tomatoes, tomato paste, stock and rice, and add the chicken back into the pan. Stir to combine and bring to a boil then reduce the heat to a simmer and cook, stirring occasionally, until the chicken has cooked through and the rice has softened, 5 to 10 minutes. Remove from heat and let it stand, covered, until all the liquid is absorbed, about 10 minutes. Divide the chicken mixture among the peppers, spooning into each one and mounding it on top, if necessary. Bake until everything is heated through and the peppers are fully cooked and soft, about 20 minutes.

Ingredients

  • 250g red lentils, rinsed until the water runs clear
  • 3 tbsp vegetable oil
  • 1/4 tsp ground turmeric
  • 1 small onion, roughly chopped
  • 2cm piece fresh root ginger, peeled and roughly
  • chopped
  • 3 garlic cloves, peeled
  • 2 tomatoes
  • 35g ghee/butter
  • 1 tsp cumin seeds
  • 2 small green chillies, thinly sliced
  • 12 curry leaves
  • 3/4 tsp garam masala
  • 1 1/2 tsp ground coriander
  • 75g greek yoghurt
  • 2 spring onions, finely chopped
  • 2 tbsp fresh mint leaves, chopped, plus more to
  • garnish
  • Zest ½ a lemon
  • salt and freshly ground black pepper

Steps

  1. Preheat the oven to 200 C / 180 C fan.
  2. Cut the tops off the peppers and remove the seeds. Place onto a baking tray and roast in the oven for 20 minutes.
  3. Place the lentils, turmeric and 750ml of water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 20 minutes, or until the lentils are just tender, adding more water as necessary.
  4. Set the mixture aside to thicken and cool.
  5. Place the onion, garlic, ginger and tomatoes into a food processor and blitz until smooth.
  6. Heat the ghee in a pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant. Add the curry leaves and sliced chilli and fry for a further 20 - 30 seconds.
  7. Add the blitzed paste and fry for 4–5 minutes, or until darker in colour and thickened.
  8. Add the ground spices to the pan along with 100 millilitres water and stir well to combine. Season, to taste and simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
  9. Add the cooked lentils and spinach to the sauce and stir well, cooking until the spinach has just wilted. Fill the peppers with the lentil mixture and place back into the oven to bake for a further 20 minutes.
  10. Mix together the yoghurt, spring onions, mint and lemon zest then serve on top of the peppers.