Stuffed Peppers

These peppers will add some colour to your mealtime. Swap the beef with roasted vegetables for a meat-free meal.

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 4

    Per Serving


  • Oil spray
  • 2 Peppers, halved and core removed
  • 1 White Onion, chopped
  • 250g Beef Mince
  • 1 Garlic Clove, crushed
  • 400g Tin Chopped Tomatoes
  • 1 Courgette, chopped
  • 100g Spinach, washed
  • 250g Uncle Ben’s Tomato and Basil Rice
  • 50g Parmesan Cheese, grated
  • 20g Fresh Chives, chopped


  1. Heat the oven to 180C. Spray the halved peppers with oil and place on a baking tray lined with foil. Bake for 15 minutes.
  2. Place a frying pan on a medium heat and spray with oil. Add the onion and soften for 2-3 minutes, followed by the garlic and mince. Continue to cook until the mince is brown.
  3. Add the courgette, chopped tomatoes and spinach and mix through to combine.
  4. Add the Uncle Ben's rice into the pan, mix and heat through. Fill the peppers with the mixture and top with parmesan cheese. Bake for 10-15 minutes.
  5. Remove the peppers from the oven and top with chives. Serve with a leaf salad.


Carbohydrates (g) 56.2
Cholesterol(mg) 69
Dietary Fiber (g) 6.4
Energy (kJ) 2768
Protein (g) 51.5
Sugars (g) 18.7
Total Fat (g) 23.7
Saturated Fat (g) 8.5
Salt(g) 0.75
Sodium (mg) 299
Trans Fat(g) 0.5

Where to buy?

UNCLE BEN'S® Special Tomato & Basil Rice 250g

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