Stuffed Peppers

One of my favourite meals of all time! Stuffed peppers. These are so versatile you can do whatever you want. I did a meat, rice and veggie version which has been delicious and I wanted to share it.


- 250 5% beef mince (or turkey)

- 2x courgettes

- 1/2 red onion

- 1 clove chopped garlic

- 1 cup defrosted frozen spinach (or fresh)

- 1x packet microwave rice

- Rosemary, salt, pepper, mustard powder to taste

- 1x tomato/basil passata

- 1x veggie pasta sauce

- 4x peppers (prefer orange/yellow/red), top and seeds removed - tip: try and get ones with flat bottoms


- Preheat oven on 180 deg celsius

- Chop the courgettes and onion quote small. Saute on low heat until sweating/glassy.

- Add in the meat and break up.

- Once the meat has started cooking, add in the spinach.

- Add in 1x passata

- Cook rice and add in

- Fill the peppers with the meat, rice and veggie mixture

- Place in a pan/tray that's oven safe and small enough that the peppers can stand up, but have space between them.

- Fill the tray with the other bottle of passata

- Bake for 20 mins

Delicious served with some wilted spinach, squash or a side salad.

Keeps well in the fridge in an air tight container for 4 days.


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