Stuffed Sweet Peppers

Baby Kato


Quick and easy and best of all, they taste as good as they smell while cooking.

I hope you will enjoy.


★★★★★ 1 vote

4 - 5
15 Min
1 Hr 40 Min


  • ·
    4 - 5 red bell peppers, tops cut off and kept aside
  • ·
    1 tbsp olive oil
  • ·
    1/2 onion, finely chopped
  • ·
    2 cloves garlic, finely minced
  • ·
    1 tbsp tomato paste
  • ·
    8 oz ground beef
  • ·
    1/4 cup zucchini diced
  • ·
    8 oz chopped tomatoes
  • ·
    1/4 cup red wine
  • ·
    1/4 cup water
  • ·
    1 cup rice
  • ·
    2 tbsp old cheddar cheese, shredded
  • ·
    2 tbsp parsley, finely chopped
  • ·
    salt and pepper to taste

How to Make Stuffed Sweet Peppers


  1. Preheat oven to 375°F.
  2. Cut the tops off the peppers, clean out completely, rinse with cold water and set aside until needed.
  3. Add 1 tbsp olive oil into a pan and fry onion and garlic until golden brown.
  4. Next add the tomato paste and fry for 1 minute, stirring constantly, then add the ground beef and fry 10 minutes. (until golden brown)
  5. Now toss in the zucchini, frying for 2 minutes; then add the tomatoes, water and wine. Bring to a boil, reduce the heat and simmer for 15 minutes.
  6. Cook the rice as you normally would but for only 8 minutes as it finishes cooking in the oven. Strain and set aside until needed.
  7. Dab some oil on the peppers and pepper tops and put them in the oven to bake for about 15 - 20 minutes.
  8. Remove the sauce from heat and add in the rice, cheese and parsley.

    Taste and season with salt and pepper if necessary, fill the peppers and top with lids.
  9. Place the stuffed peppers in a pan and bake for 45 minutes .

Printable Recipe Card

About Stuffed Sweet Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mediterranean
Hashtag: #Malta

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