Stuffed Peppers with dressed Salad Leaves

Stuffed Peppers with dressed Salad Leaves Stuffed Peppers with dressed Salad Leaves
This is a lovely Summer Mediterranean dish, try with Couscous for a wonderful vegetarian alternative.
4 people 30 minutes 25 minutes


Dressed Salad

  • 200 g SuperValu Crunchy Garden Salad
  • 0 - SuperValu Lemon

From the Store Cupboard

  • 100 ml Beef Stock
  • 25 g Cheddar Cheese Grated
  • 50 g SuperValu Butter Melted
  • 1 tsp SuperValu Dried Mixed Herbs
  • 50 g SuperValu Fresh Breadcrumbs
  • 2 cloves SuperValu Garlic
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Salt
  • 3 tsp SuperValu Tomato Purée

Stuffed Peppers

  • 750 g SuperValu Irish Beef Mince
  • 1 - SuperValu Onion finely chopped
  • 2 - SuperValu Peppers (Red or Yellow)


  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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