Stuffed Peppers

I was looking for something a bit different from my usual dinner options and decided on a meaty stuffed pepper, no rice just vegetables and meat, and some chilli!  I had a couple of sachets of Capsicana Chilli powder to try and thought this was an ideal time.  Opting for the Bhut Jolokia for a good kick.
Capsicana Chilli
stuffed pepper
4 green peppers (cleaned with seeds and tops removed)
gloop of  extra virgin olive oil
2 onions (chopped )
3 garlic cloves (small to medium sized minced)
500g minced beef
2 cans of chopped tomatoes
Any vegetables you like such as mushrooms, courgettes.
1/4 tsp chilli (or to your taste)
stuffed pepper
1. Preheat Oven to 375 degrees.
2. Saute onion and garlic in olive oil until onion softens.
3. Add vegetables and saute for about five minutes.
4 Set mixture aside.
5 Brown minced beef and cook through.
6 Add onion, garlic, and vegetable mixture. Also, add diced tomatoes, seasoning and chilli.
7 Mix well and cook another five minutes.
8 Stuff mixture inside hollow green peppers.
9 Pour extra mixture around sides of dish if you have small peppers.
Cook in a 375 degree oven for 20 minutes

You can also top with some cheese and sour cream for extra toppings.

The chilli sauce was astounding, I have to add a lot of sour cream to temper the heat.  Next time I’ll use less!
stuffed peppers



I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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