A comforting and flavour-packed dish, these stuffed peppers are filled with savoury beef mince, herbs, and a hint of sweetness from the roasted pepper. Crumbled feta adds a creamy, salty finish that lifts the whole plate.
Prep the Peppers:
Slice the tops off the peppers and remove seeds and membranes. Lightly rub with olive oil and place on a baking tray. Roast at 180°C for 15 minutes to soften.
Cook the Filling:
Heat a little olive oil in a pan. Sauté the red onion until soft, then add garlic and cook for 1 minute. Add the beef mince, breaking it up as it browns. Stir in cumin, smoked paprika, oregano, tomato purée, salt, and pepper. Cook for 10–12 minutes until rich and slightly thickened.
Assemble & Bake:
Spoon the beef mixture into the softened peppers. Top with crumbled feta. Return to the oven for 15–20 minutes until the feta starts to turn golden and the peppers are fully tender.
Serve:
Serve stuffed peppers hot, garnished with parsley, alongside the fresh salad.
Use the Ninja Foodi MAX on the bake/roast setting. Roast the peppers first for 10 mins, then cook the beef filling using sauté, and finish off the stuffed peppers in the bake mode for 15 mins.
Sides:
Garlic and Herb Couscous – Fluffy couscous with a touch of lemon zest and finely chopped herbs.
Roasted Aubergines – Soft slices of aubergine roasted with olive oil and thyme.
Greek-Style Salad – Cucumber, tomatoes, red onion, olives, and a lemon-oregano dressing.
Tzatziki – Creamy yoghurt with grated cucumber, garlic, and mint for a cooling side.
Crushed New Potatoes – Buttered and gently crushed with fresh dill or chives.
Matches:
Beef pairs well with cumin, oregano, smoked paprika, parsley, tomatoes, garlic, rice, aubergine, courgettes, and lemon.
Roast the pepper tops alongside the filled peppers and serve them as lids for a rustic presentation.
For extra depth, add a splash of red wine to the beef mixture while simmering.
Red Wine:
Rioja Crianza – Offers soft tannins and a hint of spice, great with the savoury beef.
Chianti Classico – Bright acidity cuts through the feta and balances the peppers.
White Wine:
Assyrtiko – A Greek white with crisp minerality that works well with feta and herbs.
Vermentino – Light, aromatic, with citrus notes to lift the dish.
Beer & Cider:
Amber Ale – Malty richness that stands up to the bold flavours.
Dry Cider – Crisp and refreshing, complements the roasted sweetness of the peppers.
Non-Alcoholic:
Sparkling Water with Lemon – Keeps the palate fresh.
Pomegranate Juice – Adds a tart, fruity contrast to the savoury filling.
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