Stuffed Bell Peppers


10 Medium Bell Peppers
220 g Monterey Jack Cheese, grated
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper

Beef Mixtures
400 g Ground Beef
8 Sun-dried Tomatoes in oil, chopped
4 cloves Garlic, finely chopped
1 Large Yellow Onion, finely chopped
2 tsp Dried Parsley
1 Cup Fresh Basil Leaves, torn
1 Can (28 Fl oz) Whole Tomato, crushed and drained
2 Tbsp Tomato Paste
1 Tbsp Chili Flakes
3 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper


Prepare the beef mixtures: In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.

Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.

Preheat oven to 205˚C/400˚F.

Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.

Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them. Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.