Stuffed Peppers

Stuffed Peppers Recipe Ben's Original™
30 mins
11 items
2 servings
These peppers will add some colour to your mealtime. Swap the beef with roasted vegetables for a meat-free meal.


  • Ben's Original™ Tomato And Basil Microwave Rice 250g
  • Oil spray
  • 2 Peppers, halved and core removed
  • 1 White Onion, chopped
  • 250g Beef Mince
  • 1 Garlic Clove, crushed
  • 400g Tin Chopped Tomatoes
  • 1 Courgette, chopped
  • 100g Spinach, washed
  • 50g Parmesan Cheese, grated
  • 20g Fresh Chives, chopped


  1. 1
    Heat the oven to 180C. Spray the halved peppers with oil and place on a baking tray lined with foil. Bake for 15 minutes.
  2. 2
    Place a frying pan on a medium heat and spray with oil. Add the onion and soften for 2-3 minutes, followed by the garlic and mince. Continue to cook until the mince is brown.
  3. 3
    Add the courgette, chopped tomatoes and spinach and mix through to combine.
  4. 4
    Add the Ben’s Original™ rice into the pan, mix and heat through. Fill the peppers with the mixture and top with parmesan cheese. Bake for 10-15 minutes.
  5. 5
    Remove the peppers from the oven and top with chives. Serve with a leaf salad.


Amount Per Serving
  • Carbohydrates (g) 56.2
  • Cholesterol (mg) 69
  • Dietary Fiber (g) 6.4
  • Energy (kJ) 2768
  • Protein (g) 51.5
  • Sugars (g) 18.7
  • Total Fat (g) 23.7
  • Saturated Fat (g) 8.5
  • Salt(g) 0.75
  • Sodium (mg) 299
  • Trans Fat(g) 0.5