Stuffed Giant Pepper

Stuffed Giant Pepper: A Colourful, Hearty Dish Bursting with Flavour

When I spotted a giant red pepper at my local grocery, I couldn’t resist buying it for this Stuffed Giant Pepper recipe! This enormous pepper hailed from Sicily, where volcanic soil nourishes fruits and vegetables to impressive sizes. Mine weighed about 400 grams, perfect for stuffing whole and slicing into juicy rounds for serving. But don’t worry if you can’t find a pepper that big—simply use 4 to 5 regular-sized bell peppers instead. Either way, this recipe promises a delicious, satisfying meal that’s packed with rich beef, fragrant herbs, and a vibrant tomato sauce.

Simple Ingredients, Bold Flavours

This recipe brings together everyday ingredients that combine into a comforting, flavourful dish with just a few easy steps. Here’s what you’ll need:

• Giant red pepper (about 400g) or 4–5 regular bell peppers: The vibrant vessel for the filling.
• Minced beef: Adds a hearty, savoury element to the stuffing.
• Semi-cooked rice: Lightly boiled to add body without becoming mushy.
• Onions, carrots, and celery: Classic mirepoix that forms the aromatic base.
• Garlic, tomato paste, paprika, oregano: Layer in warmth and a hint of smokiness.
• Chopped tomatoes and fresh basil: Provide freshness and acidity.
• Olive oil, salt, pepper, sugar, bay leaf: Essential seasonings that round out the sauce.

How to Make Stuffed Giant Pepper

You’ll find the full recipe with exact measurements in the printable card below.

Preparing Your Peppers

Start by preparing your peppers. Whether you’re working with one giant pepper or multiple regular ones, slice off the tops to remove the stems and cores. Discard the seeds and white membranes.

Crafting the Sauce

Heat some olive oil in a large pan over medium heat. Add finely chopped onions, carrots, and celery, and sauté until the onion turns translucent and the vegetables soften. Stir in minced garlic, tomato paste, paprika, and oregano, cooking until fragrant.

Add the chopped tomatoes, then rinse the can with a splash of water and pour it into the pan. Season with salt, pepper, sugar, and add the bay leaf. Cover and let it simmer on low heat, stirring occasionally, until the sauce thickens.

Preparing the Filling

Scoop out 1 cup of the sauce and set it aside for the filling. If the remaining sauce is too thick, thin it slightly with a splash of water before pouring it into your baking dish. In a large bowl, combine the minced beef, semi-cooked rice, chopped basil, the reserved sauce, salt, pepper, and olive oil. Mix thoroughly.

Stuffing and Baking

Pour the thinned tomato sauce into your baking dish, spreading it evenly. Stuff your pepper generously with the beef and rice mixture, then place it upright in the sauce. Spoon a little more sauce on top to keep it moist while baking.

Cover the dish tightly with foil and bake until the pepper is tender. Remove the foil towards the end to allow the top to colour slightly.

Serving Suggestions

Allow the pepper to cool slightly before slicing the giant pepper into thick rounds or serving whole if using regular peppers. Serve on a bed of the rich tomato sauce, topped with a dollop of sour cream and fresh basil leaves for a refreshing contrast.

You’ll find the full recipe with exact measurements in the printable card below.

Why This Recipe is a Winner

This recipe combines the sweetness of roasted peppers with a savoury, well-seasoned beef and rice filling, all wrapped in a gently spiced tomato sauce. The use of semi-cooked rice ensures the filling remains tender without turning mushy during baking. The paprika and oregano lend a subtle warmth and aromatic depth, while fresh basil brightens every bite. Plus, using a giant pepper makes serving easier and more visually impressive, but using regular-sized peppers works just as well if that’s what you have on hand.

Stuffed Giant Pepper: Tips and Variations

• Peppers: Look for firm, brightly coloured peppers. If giant peppers aren’t available, 4–5 regular bell peppers are perfect.
• Semi-cooked rice: Boil rice until it starts softening but still has a bite. This helps it hold its texture in the filling.
• Vegetarian option: Swap minced beef for cooked lentils or your favourite plant-based mince.
• Paprika swap: Use smoked paprika for a deeper, smoky flavour.
• Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave.
• Creamy touch: Add a spoonful of sour cream or Greek yoghurt on top when serving for extra creaminess.

Perfect for Weeknight Dinners or Entertaining

This Stuffed Giant Pepper recipe is incredibly versatile. It’s hearty and filling enough for a family dinner but elegant enough to serve guests. The bright colours and rich flavours make it a crowd-pleaser. You can prepare it ahead of time and reheat, making it ideal for busy days or meal prep. Serve with a crisp green salad or crusty bread to complete your meal.

Watch Our Step-by-Step Video on Instagram

Want to see exactly how to make this recipe? Check out our Instagram for a quick, step-by-step video that shows you all the tricks to get the perfect stuffed pepper every time.

Don’t miss these other favourite recipes:

• Cabbage Rolls
• Stuffed Potato Boats
• Easy Stuffed Onions
• Stuffed Tomatoes with Béchamel Sauce
• Twice-Baked Aubergine Dip Recipe

Happy cooking,
Izabella

Delicious

Stuffed Giant Pepper

Prep Time 20 mins Cook Time 70 mins Total Time 1 hr 30 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

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Author: shicocooks Cuisine: European, Mediterranean Cuisine Courses: Dinner, Lunch Recipe Keys: B baking Gluten Free High Protein Mixing Nut Free

Description

When I saw this giant red pepper at my local grocery shop, I just couldn’t resist! It’s from Sicily, Italy—where thanks to rich volcanic soil, fruits and vegetables grow to impressive sizes. Mine weighed in at around 400g, making it perfect for stuffing whole and slicing into juicy rounds. But don’t worry if you can’t find one that size—4 to 5 regular bell peppers will work just as well. The result is just as hearty, delicious, and satisfying.

Ingredients

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Scale

1/2x 1x 2x 3x

For the Stuffed Pepper:

• 1 giant red pepper (approx. 400g, or 4–5 regular bell peppers)
• 2 tbsp olive oil (divided)
• 80 g onion (1 cup, finely chopped)
• 65 g carrot (½ cup, finely chopped)
• 50 g celery stalk (½ cup, finely chopped)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 1 tbsp paprika
• 1 tsp dried oregano
• 400 g chopped tomatoes (14 oz)
• 120 ml water (½ cup for rinsing the can)
• Salt and pepper (to taste)
• 1 tsp sugar
• 1 bay leaf
• 350 g minced beef (12 oz)
• 50 g rice (1/4 cup, semi-cooked)
• 1 tbsp chopped fresh basil

To Serve:

• Sour cream
• Fresh basil leaves

Instructions

1. Start by preparing your pepper. Whether you’re using one giant pepper or several regular ones, slice off the top to remove the stem and core. Discard the seeds and any white membranes inside. The giant pepper will lie flat in the baking dish, while the smaller ones can stand upright.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrot, and celery, and sauté for a few minutes until the onion is translucent. Stir in the garlic, tomato paste, paprika, and oregano. Cook for another minute until fragrant.
3. Add the chopped tomatoes, then rinse the can with ½ cup of water and pour that in as well. Season with salt, pepper, sugar, and add the bay leaf. Cover and simmer on low heat for about 10 minutes, or until the sauce thickens. Scoop out 1 cup of the sauce to use in the beef filling. If the remaining sauce feels too thick, add a splash of water and simmer for a few more minutes to loosen it slightly. Then pour it into a baking dish.
4. Preheat your oven to 200°C / 400°F. In a large bowl, combine the minced beef, reserved tomato sauce, semi-cooked rice, chopped basil, remaining olive oil, and a pinch of salt and pepper. Mix well until fully combined.
5. Stuff the prepared pepper(s) with the meat mixture and lay the giant pepper flat (or stand smaller ones upright) in the baking dish over the sauce. Spoon a little of the sauce from the dish over the top of the pepper. Cover with foil and bake for 50 minutes, then uncover and bake for another 10–20 minutes until the peppers are tender.
6. Let cool slightly before slicing into thick rounds if using a giant pepper. Serve over a bed of sauce with a dollop of sour cream and fresh basil.

Nutrition Facts

Servings: 4 ServingCalories:276.22kcalTotal Fat:11.67gSaturated Fat: 2.8gTrans Fat: 0.21gCholesterol:55.12mgSodium:131.93mgPotassium:841.91mgTotal Carbohydrate:23.02gDietary Fiber: 3.76gSugars: 7.4gProtein:21.92gVitamin A: 276.18IUVitamin C: 56.16mgCalcium: 54.99mgIron: 3.16mgVitamin D: 0.08IUVitamin E: 3IUVitamin K: 26.77mcgThiamin: 0.16mgRiboflavin: 0.25mgNiacin: 5.91mgVitamin B6: 0.8mgFolate: 46.49mcgVitamin B12: 1.98mcgPhosphorus: 261.46mgMagnesium: 49.3mgZinc: 5.34mg

Note

• If you can’t find a giant pepper, use 4 to 5 regular-sized bell peppers instead.
• Semi-cooked rice means rice that’s been boiled for about 5–7 minutes until just starting to soften but not fully cooked.
• To make this dish vegetarian, substitute the minced beef with cooked lentils or a plant-based mince alternative.
• Feel free to swap paprika for smoked paprika for a subtle smoky flavour.
• Leftovers keep well in the fridge for up to 2 days and can be reheated in the oven or microwave.
• For an extra creamy finish, add a dollop of sour cream or Greek yoghurt when serving.

Keywords: Stuffed giant pepper, stuffed bell peppers, Sicilian stuffed pepper, baked stuffed peppers, minced beef stuffed peppers, rice stuffed peppers, tomato sauce stuffed peppers, easy stuffed pepper recipe, healthy stuffed peppers, family dinner recipe

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