Beef Stuffed Peppers

Beef Stuffed Peppers
Prep time
Cook time
Total time
This recipe is from the November 2007 issue of Foods Matter Magazine - Wheat, gluten, corn, soya, dairy, egg & nut free - Both versions of these stuffed peppers are very tasty and easy to make. Increase or decrease the number of chilies according to how hot you want the dish to be. The cabbages make an interesting contrast - and would work equally well with any other dish.
Serves: 6 servings
  • 2 red, 2 yellow and 2 green medium-size peppers, cored
  • 2 tbsp olive oil
  • 1 medium onion, peeled and chopped finely
  • 1-2 chilis, seeded and sliced finely
  • 1¼lb beef mince
  • 6oz sun-dried tomatoes, chopped
  • 4oz quinoa grains or wholegrain brown rice
  • 2¼ cups gluten/wheat free beef or chicken stock
  • wine glass of red wine
  • 4 bay leaves
  • sea salt and freshly ground black pepper
  1. Heat the oil in a heavy pan and add the onions and chilis and cook for 3-4 minutes. Add the mince, continue to cook briskly for another 3 minutes then add the tomatoes, quinoa or rice, stock, wine and bay leaves.
  2. Bring to the boil, cover and simmer for 20 minutes. Season to taste.
  3. Heat the oven to 190C/375F/Gas mark 5.
  4. Stuff the peppers with the appropriate mixture and drizzle with olive oil
  5. Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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