• 250g mince meat
  • 1/4 cup of rice
  • 400g tinned tomatoes
  • 2 garlic cloves, crushed
  • Beef oxo cube, dry crumbled
  • Cheddar cheese, grated
  • 3 mixed peppers
  • A drizzle of olive oil


  • STEP 1
    Start by cooking the rice. Meanwhile, brown the mince in a separate saucepan. Add the crushed garlic then crumble in the beef oxo cube. Add half the tin of chopped tomatoes, keep the other half for later. Take off the heat. Add the rice once cooked, then add half the grated cheese and mix well.
  • STEP 2
    Remove the green top of the peppers, remove the core and seeds - a spoon can be used to scrape out the last bits. Stuff the hollow peppers with the mix then place upright in an oven safe dish, pour the remaining half tin of chopped tomatoes around the base of the peppers and drizzle with a little olive oil. Put the remaining cheese on top of the stuffed peppers and a little over the chopped tomatoes. Cook in the oven for 10-15 minutes until the cheese topping is bubbling. Enjoy!

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