Baked Stuffed Bell Peppers
Cheese

Vibrant bell peppers stuffed with a savory beef and pork filling, pre-roasted to perfection, and blanketed in melted golden mozzarella cheese.

Ingredients

• 4 whole bell peppers
• 200 g ground beef
• 200 g ground pork
• 1 whole regular onion
• 2 cloves garlic
• 1 piece spicy smoked paprika sausage
• 1 large egg
• 1 tbsp starch
• 2 tbsp milk
• 1 cup shredded cheese
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• to taste red pepper powder
• to taste thyme

Instructions

1. 1Core and prep bell peppers

   

   Cut the top off the red bell pepper and carefully remove all seeds and the inner white core using a knife, preparing it completely for the stuffing process.

   Tip: Make sure to clean out all seeds completely so theres enough space for the meat filling.
2. 2Brush with olive oil

   

   Arrange the prepared bell peppers in a metal tray and brush a thin layer of olive oil evenly across their outer and inner surfaces.

   Tip: A light coating of olive oil helps the pepper skin roast evenly and achieve a nice texture.
3. 3Place on baking sheet

   

   Transfer the oiled bell peppers onto a baking sheet lined with parchment paper, getting them ready to go into the oven.

   Tip: Using parchment paper prevents sticking and makes cleanup much easier.
4. 4Mince aromatics

   

   Finely mince regular onions and garlic cloves on a wooden cutting board right next to your bowl of prepared minced meat.

   Tip: Mincing them finely ensures they blend smoothly into the meat filling mixture.
5. 5Sauté sausage

   

   Sauté the diced spicy smoked paprika sausage in a pan with a little olive oil until it releases its vibrant red oil.

   Tip: This step adds a wonderful smoky flavor and vibrant color to the base.
6. 6Stir-fry aromatics with sausage

   

   Pour the minced onions and garlic into the pan with the sausage, stirring continuously with a wooden spatula until fragrant and well combined.

   Tip: Stir well so the aromatics absorb the flavors and oils from the sausage without burning.
7. 7Mix the meat filling

   

   Combine the mixed beef and pork with salt, black pepper, red pepper powder, thyme, the cooled onion and garlic mixture, 1 egg, 1 tablespoon of starch, and a splash of milk, mixing thoroughly until fully incorporated.

   Tip: Make sure the cooked onion and garlic mixture is completely cooled before adding it to the raw meat to avoid partially cooking the egg or meat.
8. 8Stuff the pre-roasted peppers

   

   Take the pre-roasted bell peppers after they have cooled slightly, and tightly pack the prepared meat filling inside to fill all gaps, smoothing the edges neatly.

   Tip: Packing the meat tightly ensures it wont shrink or fall out during the baking process.
9. 9Arrange in baking dish

   

   Neatly pack and arrange the stuffed bell peppers of various colors side by side inside the red baking dish before placing them into the oven.

   Tip: Use a mix of different colored bell peppers to make the final dish look vibrant and visually striking.
10. 10Top with cheese and finish baking

    

    After baking the stuffed peppers for an initial 30 minutes, take them out of the oven and evenly sprinkle a generous layer of shredded cheese over the surface of each pepper, then bake for another 10 minutes until melted.

    Tip: Adding the cheese midway through baking prevents it from burning before the meat and peppers are fully cooked through.
11. 11Dice the spicy sausage

    

    Place the spicy sausage roll on a wooden cutting board and use a sharp knife to slice and dice it into smaller pieces to build rich savory depth.

    Tip: If you dont have spicy smoked paprika sausage, you can omit it entirely.

Storage & Reheating

Burn It Off

Frequently Asked Questions