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Peppers Stuffed with Spicy Mince


  • 8 - 12 long, thin sweet peppers
  • 10 ml cumin seeds, coarsely crushed
  • 15 ml coriander seeds, coarsely crushed
  • 30 ml olive oil
  • 1 onion, finely chopped
  • 400 g lean beef mince
  • 1 – 4 green chillies, seeded and finally chopped
  • 2 – 4 garlic cloves, finely chopped
  • 45 ml tomato paste
  • 375 ml prepared beef stock
  • salt, milled black pepper and sugar to taste
  • 250 ml grated mature cheddar cheese
  • 65 ml finally chopped coriander or parsley leaves


Cut the tops off the sweet peppers and remove any seeds and ribs inside. Drop the peppers into a large saucepan of simmering water and cook for 2 minutes to soften them a bit. Drain, pat dry and set aside.

Place the cumin and coriander seeds into a heated frying pan and toast the seeds until aromatic. Add the oil and onion and sauté until the onion is translucent. Add the beef and fry until lightly browned then stir in the chillies, garlic, tomato paste and 250 ml of the stock. Season to taste, then simmer for ten minutes. Increase the heat and allow to cook rapidly until the mixture is fairly dry. Remove from heat and allow to cool completely.

To serve, stir the cheese and herbs into the meat mixture and push the mixture into the peppers. Place them in a single layer in a baking tray and pour over the remaining 125 ml beef stock.

Bake in the oven preheated to 190 ºC for 15 minutes or until piping hot and golden. Remove from the oven and serve.

Serves 6