Beef and Cheese Stuffed Peppers
Beef and Cheese Stuffed Peppers



  • Drizzle of olive oil
  • 1 chopped onion
  • 2 cloves of garlic
  • 500g beef mince
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp dried oregano
  • 1 beef stock cube
  • 2 tbsp tomato purée
  • 4 red peppers
  • 100g grated cheddar
  • Small bunch of basil
  • Heat the oven to 200C and heat some oil in a large pan. Gently fry the onion to soften, then add the beef and garlic and cook until browned. Add the tomatoes, stock cube, purée, and oregano, season well, and simmer covered for 30 mins. Meanwhile, halve the peppers and remove the seeds, then place cut-side up in a roasted tin, season and bake for 20 mins.
  • When the mince is cooked and the sauce thickened, divide it between the peppers. Sprinkle with hearty amounts of cheese, and cook in the oven for 10 mins more, then scatter with basil leaves to serve.
45 mins
4 serving

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