Stuffed peppers

6 servings
10 min
15 min
Very Easy


Number of serving: 6
6 medium red and/or green peppers

Salt to sprinkle over the pepper shells

1 tablespoon olive oil

1 medium yellow onion

500 g minced beef

1 can of diced Italian tomatoes

1/2 cup of water

1/2 cup of uncooked long-grain rice

1 tablespoon Worcestershire sauce

1 tablespoon tomato ketchup

1/2 teaspoon paprika

2 teaspoons oregano

Salt and pepper to taste

80 g shredded cheddar cheese


  • Pre-heat oven to 180 deg C.
  • Cut the peppers in half, remove the seeds and membrane, and arrange on a baking dish. Sprinkle a little salt over the peppers.
  • Heat olive oil in a big saucepan. Throw in the onion and fry for 2 minutes till soft and translucent. Add the beef and fry till beef appears cooked.
  • Then add the diced tomatoes, water, rice, Worcestershire sauce, ketchup, paprika, oregano, salt and pepper. Cover and simmer for 15 minutes till rice is cooked. Finally, stir in the cheese.
  • Divide the mixture evenly among the peppers. Bake uncovered for 25 minutes.


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