Stuffed peppers

November 21, 2016 (Last Updated: November 13, 2018)
Stuffed peppers recipe

Stuffed peppers are a classic side dish. Not only are they easy to make and full of flavour, they’re also always a hit. This recipe uses some favourite Mediterranean flavours. 

Stuffed peppers

Serves: 4 – 6
Cooking Time: 45 minutes


  • Filling

  • 60ml (¼ cup) olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 200g beef mince
  • 10ml (2 tsp) mild harissa paste
  • 60g bulgur wheat, cooked according to the packet instructions
  • 2 tomatoes, seeded and diced
  • 60ml (¼ cup) fresh flat-leaf parsley, chopped
  • 30ml (2 tbsp) lemon juice
  • 100g feta, crumbled
  • 50g pine nuts, lightly toasted
  • 4 – 6 small assorted peppers, halved and seeded



Heat 30ml (2 tbsp) of oil in a pan. Gently fry the onion and garlic for 3 – 4 minutes. Add the mince and cook, stirring constantly, for a further 4 – 5 minutes.


Stir in the harissa paste, wheat and tomatoes.


Remove from the heat and add the remaining ingredients, except for the peppers. Preheat the oven to 180°C.


Arrange the peppers cut side up on a baking tray. Spoon in the filling.


Drizzle with the remaining oil and roast for 12 – 15 minutes. Serve hot.


To drink: Try Kanonkop Kadette Pinotage, full of berries and spice.

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