Dive into these incredibly juicy and flavourful stuffed peppers, baked to perfection! Packed with a savoury meat mixture and rich tomato sauce, they're the ultimate comfort food for any weeknight. Plus, bell peppers are bursting with vitamin C, making this dish a healthy and irresistible treat! CHECKED
red, yellow, or green
or half beef/half pork
finely diced
diced
chopped
grated, optional
or broth
optional
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Carefully cut the tops off the bell peppers and remove the seeds. Set the pepper tops aside to use as lids.
Finely chop the onion, carrot, and mince the garlic clove.
In a large skillet over medium heat, add a splash of extra virgin olive oil. Sauté the chopped onion, garlic and carrot until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned, approximately 8-10 minutes. Drain off any excess fat.
Stir in the parsley, oregano, salt, black pepper, and paprika. If using, add the parmesan cheese and mix well.
In a small saucepan, heat a splash of extra virgin olive oil. Whisk in the plain flour to form a roux. Gradually whisk in the passata and water. Add a pinch of sugar, salt, and black pepper to taste. Simmer for a few minutes until the sauce thickens slightly.
Evenly fill each pepper with the meat mixture, pressing gently. Place the stuffed peppers upright in a baking dish.
Pour the prepared sauce over and around the stuffed peppers. Cover the baking dish tightly with foil. Bake in the preheated oven for 45-55 minutes, or until the meat is cooked through.
Remove the foil for the last 5-10 minutes of baking to allow the peppers to brown slightly. Garnish with fresh parsley and serve hot.
Don't overfill the peppers; leave a little space at the top for the sauce to circulate, which helps them cook evenly and prevents spillage.
For an extra layer of flavour, sauté the onions and carrots until they are deeply caramelised before adding the meat.
If you want to prepare this dish ahead of time, you can stuff the peppers and prepare the sauce, then store them separately in the fridge. Assemble and bake when ready to serve.