Bolognese stuffed peppers with cheese topping in tray

Stuffed peppers

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(16 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Nutrition and extra info

Nutrition: per serving

  • kcal485
  • fat27g
  • saturates12g
  • carbs22g
  • sugars19g
  • fibre7g
  • protein35g
  • salt1.7g
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  • drizzle of oil
  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 500g beef mince
  • 2 x 400g cans chopped tomatoes
  • a few oregano sprigs, leaves picked, or 1 tbsp dried



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 beef stock cube
  • 2 tbsp tomato ketchup
  • 4 peppers (mixed colours are nice)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 100g grated mozzarella or cheddar
  • small bunch basil, leaves picked



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.

  2. Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.

  3. When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
27th Jun, 2020
This was lovely.... I cooked as per recipe over a slow burn and it wasn’t sloppy at all. You just have to be really careful when it’s covered on the stove to stop it catching. I served mine with a nice green salad. Went down a treat.
Evie Bignell's picture
Evie Bignell
11th Jan, 2020
Just made this and it’s one of my new favourites!! I swapped the mince meat for quorn mince and it worked just as well. Love it!
16th Aug, 2017
Loved this recipe. I liked the sloppy sauce as I served with some rice and had some leftover feta so used that instead. Will definitely make this again.
17th Jan, 2015
Delicious. Used my own Ragu which was cold when I added it to the partially cooked peppers so cooked for a few minutes before adding mozzarella. Served with garlic bread.
16th Oct, 2014
well, i have some "ragu" in the freezer already, i have "mozz" in the fridge and i know there are "peppers" in the fruit/veg shop ... guess what's for T tomorrow ???
23rd Oct, 2014
ok, now i didn't make my bolognese per this recipe. however, make sure your bolognese sauce is well-reduced and not "sloppy". the peppers needed about 30 min's pre-cooking, and after the bologense was put in ... i took over 20 mins to get the mozzarella golden. i always open the mozz and put it on kitchen paper and leave in the fridge to "dry out" a little ... so overall ... i'd say a good starter for 4 with a dressed salad ! not a main meal (sorry).
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19th Oct, 2014
This dish is very easy to make, however make sure that you have big peppers so you can fit lots of mince inside. I used 5 smallish peppers and after I had stuffed the 10 halves I still had half of the mince left.
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