Derval's Stuffed Peppers

Stuffed peppers Stuffed peppers

Created by Derval O'Rourke, If you have a little time, make extra of the meat filling for this recipe. It freezes really well and will make a great dinner some evening when you don’t have time to cook the whole meal from scratch.  

2 people 40 minutes 0 minutes


  • 2 - Black Pepper halved and cut lengthways
  • 2 - Cloves crushed
  • 1 handfull Salad Greens
  • 2 - Shallots finely chopped
  • 50 g SuperValu Grated Cheddar Cheese
  • 200 g SuperValu Lean Beef minced
  • 2 tsp SuperValu Olive Oil
  • 1 portion SuperValu Rice
  • 2 tbsp SuperValu Soy Sauce
  • 200 g SuperValu Tinned Tomatoes
  • 2 tbsp SuperValu Tomato Purée


Preheat the oven to 180°C/350°F/gas 4.

  1. Heat the olive oil in a large pan over a medium heat. Add the shallots and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute.
  2. Stir in the mince, soy sauce, tomato purée and chopped tomatoes and cook for 20 minutes, stirring occasionally.
  3. Meanwhile, place the pepper halves on an ovenproof dish and bake for 12-15 minutes.
  4. Carefully remove the peppers from the oven and spoon the cooked mince into them. Sprinkle over the cheese and return the peppers to the oven for 20 minutes.
  5. Meanwhile, cook the rice, couscous or buckwheat according to the instructions on the package.
  6. Serve the stuffed peppers with the rice, couscous or buckwheat and arrange on a serving plate with salad leaves. 
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