Beef Stuffed Peppers
Prep time
Cook time
Total time
This recipe is from the November 2007 issue of Foods Matter Magazine.
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.
Recipe by Go Dairy Free at