• 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.

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