Home Recipes Baked Stuffed Peppers

Baked Stuffed Peppers

From Tilda Kitchen

  • 16 - 30 Minutes
  • Easy
  • Serves 2

An easy midweek meal that is sure to be a family favourite! Our Lemon & Herb rice adds a zesty twist to these tasty peppers stuffed with beef mince and lots of vegetables! For a delicious vegetarian version replace the beef with canned chickpeas. Perfect served with soured cream and a touch of smoked paprika.

Tildalicious tip: Tinned tomatoes are a great way of upping your intake of vegetables. 1 tin of tomatoes contains 2 of your 5 a day!



  • 1 pouch Lemon & Herb rice
  • 2 large red or yellow peppers, cut in half and deseeded
  • 200g 10 % fat beef mince
  • 100g frozen chopped onions
  • 1 tsp garlic granules
  • 1 small courgette, coarsely grated
  • 80g frozen peas
  • 400g can finely chopped tomatoes
  • 2 tbsp natural yoghurt or reduced fat soured cream, to serve
  • 1/2 tsp smoked paprika, to serve


  1. Preheat the oven to 230C, fan 210C, gas 8.
  2. Place the pepper halves in an ovenproof dish and cook in the oven for 5 minutes.
  3. Meanwhile heat a large non-stick deep frying pan and fry off the beef, onion and garlic over high heat for 5 minutes.
  4. Take off the heat and stir through the Tilda Lemon & Herb rice, courgette, peas, and tomatoes.
  5. Take the peppers out of the oven and spoon the mixture into the pepper halves. Put the stuffed peppers back into the hot oven for a final 15 minutes.
  6. Serve with yoghurt or soured cream and a generous sprinkle of paprika.