Fridge Friend Recipes
Cheesy Beef and Red Cabbage Stuffed Peppers recipe
Oven-baked peppers filled with seasoned beef, softened red cabbage and melted cheddar. This is a comforting, family-friendly dinner with plenty of colour and texture.
45 min · Medium · British Jump to method
Ingredients
- 500g Minced Beef
- 250g Red Cabbage
- 4 Mixed peppers
- 100g Cheddar Cheese
- 20g Butter
- 1 tsp Salt
- 1 tsp Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 426 kcal |
| Protein | 28 g |
| Carbohydrates | 11 g |
| Fat | 30 g |
| Saturated fat | 14 g |
| Fibre | 3.5 g |
| Sugar | 7 g |
| Sodium | 590 mg |
Why this works
A protein-rich, savoury stuffed pepper dish that is fairly energy-dense and higher in saturated fat and sodium, with some vegetable content from peppers and red cabbage.
High-quality protein. Minced beef and cheddar provide a substantial protein load, supporting muscle maintenance and satiety.
Vitamin C and antioxidants. Red peppers and red cabbage contribute vitamin C and plant antioxidants, which support immune function.
Saturated fat and sodium. Cheddar, butter and added salt push saturated fat and sodium higher, so portion size matters if watching heart health.
Method
- Heat the oven to 210°C (Fan 190°C, 410°F, Gas Mark 6).
Let the oven fully come up to temperature before the peppers go in so the flesh starts softening straight away rather than steaming in a lukewarm oven. If using a fan oven, avoid opening the door repeatedly as the heat drop can make the peppers cook unevenly.
- Halve the mixed peppers lengthways and place them cut-side up in a baking dish.
Trim only enough from the bases so the halves sit flat without wobbling; if they roll, the filling can spill during baking. Arrange them snugly in the dish so they support one another and hold their shape.
- Melt the butter in a frying pan and cook the minced beef for 5-6 minutes until browned.
Keep the heat at medium-high so the beef browns rather than releasing too much liquid and stewing. Break up any large clumps with a wooden spoon and look for no visible pink before moving on.
- Add finely shredded red cabbage, season with salt and black pepper, and cook for 6-8 minutes until softened.
Stir the cabbage through the beef and keep it moving so it softens evenly without catching on the pan base. It should turn slightly glossy and lose its raw crunch, but still keep a little bite so the filling does not go mushy.
- Spoon the filling into the pepper halves, top with grated cheddar cheese and bake for 20-25 minutes until the peppers are tender and the cheese is bubbling.
Pile the filling slightly above the rim of each pepper, but do not press it down too firmly or the centre can stay dense. Watch for the cheese to turn golden at the edges and the pepper walls to yield when prodded with a knife.
- Rest for 5 minutes before serving.
Leave them undisturbed so the hot filling settles and firms slightly, which makes serving neater. Cutting too soon can let the juices run out and make the peppers collapse.
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