Stuffed Peppers with dressed Salad Leaves


This is a lovely Summer Mediterranean dish, try with Couscous for a wonderful vegetarian alternative.

Preparation time: 25 minutes

Cooking time: 30 minutes

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Serves: 4 people

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Dressed Salad
From the Store Cupboard
Stuffed Peppers


  1. Firstly prepare the peppers by cutting in half lengthways and removing the seeds.
  2. In a bowl prepare the breadcrumb mixture by adding the melted butter to the breadcrumb and herbs.
  3. Meanwhile, drizzle oil in a large heated pan and add the minced beef, chopped onion, tomato puree and beef stock and cook for 10 minutes until cooked through. Season well.
  4. Place the peppers in a baking tray and fill with the meat and vegetable mixture, top with the breadcrumbs and some grated cheese, and bake in a preheated oven 180°C/350°F/Gas Mark 4 for 20 – 30 mins until the pepper is softened.

Dressed Salad

  1. Toss the salad leaves in the oil, lemon juice and seasoning.
  2. To serve, place the stuffed baked pepper on a plate with the dressed salad leaves.

Top Tip

Freeze any leftovers and serve at a later date with some pasta.  

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