Fridge Friend Recipes
Cheesy Pork Mince Stuffed Peppers recipe
Sweet red peppers are filled with a savoury pork mince and vegetable mixture, then finished with melted cheese for a comforting, satisfying meal. The result is rich, colourful and perfect for a simple family dinner.
50 min · Medium · British Jump to method
Ingredients
- 4 Red Pepper
- 500g Pork Mince
- 2 Onions
- 2 Carrots
- 2 sticks Celery
- 150g Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 444 kcal |
| Protein | 30 g |
| Carbohydrates | 16 g |
| Fat | 29 g |
| Saturated fat | 12 g |
| Fibre | 4.8 g |
| Sugar | 9 g |
| Sodium | 670 mg |
Why this works
A filling, protein-rich stuffed pepper dish that is relatively high in saturated fat and sodium, with moderate fibre from the vegetables.
High-quality protein. Pork mince and cheese provide about 30g protein per serving, supporting muscle repair and satiety.
Vitamin C and carotenoids. Red peppers and carrots contribute vitamin C, beta-carotene and other antioxidants, which support immune function and eye health.
Sodium and saturated fat. The added salt plus pork mince and cheese make this dish higher in sodium and saturated fat, so it is less suitable for those watching blood pressure or cholesterol.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before the peppers go in, so the filling heats through evenly and the tops brown without the vegetables drying out.
- Halve the red peppers lengthways and remove the seeds and white membranes.
Trim a thin slice from the underside if any halves wobble, but do not cut too deeply or the filling will leak during baking.
- Finely dice the onions, carrots and celery.
Aim for a fine, even dice so the vegetables soften at the same rate and blend into the mince rather than staying crunchy in patches.
- Heat a frying pan over a medium heat and cook the pork mince until browned, breaking it up with a spoon.
Keep the pan hot enough for the meat to sizzle, not steam; wait for all the pink colour to disappear and a little caramelised brown at the edges.
- Add the onions, carrots and celery and cook for 8–10 minutes until softened.
Stir occasionally and lower the heat if the vegetables catch, looking for the onions to turn translucent and the carrots to lose their raw bite.
- Season with salt and black pepper, then stir through most of the cheese.
Take the pan off the heat before adding the cheese so it melts into the mixture instead of clumping or turning oily.
- Spoon the pork mixture into the pepper halves and place them in a baking dish.
Pack the filling in lightly rather than mounding it high, which helps the pepper halves cook through and sit steadily in the dish.
- Sprinkle the remaining cheese over the top and bake for 20–25 minutes until the peppers are tender and the cheese is melted and golden.
Check for the pepper flesh to give slightly at the sides and the cheese to form bubbling golden spots; if it browns too quickly, cover loosely with foil for the final few minutes.
- Serve hot.
Leave the stuffed peppers to sit for a minute or two before serving so the filling settles and is easier to plate neatly.
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