Bolognese-stuffed roast peppers

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers – top with melted mozzarella cheese

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 485
  • fat 27g
  • saturates 12g
  • carbs 22g
  • sugars 19g
  • fibre 7g
  • protein 35g
  • salt 1.7g


  • drizzle of oil
  • 1 large onion, chopped
  • 2 garlic cloves
  • 500g beef mince
  • 2 x 400g cans chopped tomatoes
  • a few oregano sprigs, leaves picked, or 1 tbsp dried
  • 1 beef stock cube
  • 2 tbsp tomato ketchup
  • 4 peppers (mixed colours are nice)
  • 100g grated mozzarella or cheddar
  • small bunch basil, leaves picked


  1. Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.

  2. Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.

  3. When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

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