Stuffed peppers are a simple dinner idea that is not only delicious on day one, but they make great leftovers.

Just because a recipe is easy doesn't mean it isn't restaurant quality. Try Mary Berry's chicken and herb casserole or this low stress pasta bake for a tasty but quick midweek meal the whole family will love.

These stuffed peppers involve beef, onion, garlic, zucchini, tomatoes and a lot of cheese - what could be better? The pepper's filling can be prepared ahead of time, then easily placed in the bell peppers and baked when you're ready to eat.

And if you've made too much, just keep the leftovers in the fridge. The recipe from The Pioneer Woman makes enough filling for about six peppers, but it says it can be stretched to eight peppers depending on how hungry you are.



  • 6 whole bell peppers (can use 8 if needed)
  • 3 tbsp. olive oil, divided
  • 8 oz. lean ground beef
  • Salt and pepper, to taste
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 large zucchini, diced
  • 4 roma tomatoes, diced
  • 200 g. cooked rice (mix of white and brown is fine)
  • 470 g. shredded pepper jack cheese, divided


Cut the tops off the peppers. Remove the stem, then finely chop the tops. Scoop out any seeds inside the pepper. If saving for later, place in an air sealed bag and put in the refrigerator.

In a large skillet, heat 2 tablespoons of olive oil over medium to high heat. Add the beef, seasoning with salt and pepper. Break it up as it cooks, until it's completely cooked through and turned brown. Transfer the beef to a plate.

Add the remaining olive oil to the pan, along with the onion and chopped pepper. Cook until they soften, about 3 to 4 minutes. Add in garlic and zucchini and cook for another minute. Then add in the tomatoes and season with salt and pepper.

Don't miss...




Cook until everything is heated, then add the beef back into the pan. Add in the rice and about 300 grams of cheese. Once the cheese is melted, remove from heat.

If you're storing the filling for later, allow it to cool, then transfer it to an airtight container and put in the fridge. If not, preheat in the oven at 180 degrees Celsius.

Place the peppers open side up in a round baking dish, or a dish large enough to hold them upright. Fill the peppers with the beef mixture until they are full, and sprinkle the remaining cheese on top. Pour a small amount of water in the bottom of the baking dish, then cover the whole thing with foil.

Bake for 30 minutes, then uncover and bake for another 15 to 20 minutes, or until the cheese on top is melted.

2024-02-28T22:04:12Z dg43tfdfdgfd