Aunty’s Stuffed Peppers with Minced Meat in a Tomato Sauce

Peppers are great things to cook with, with so many ways to prepare them. Fry, roast or steam…so if you want a great meal without too much effort try these stuffed peppers. They could even be made vegetarian.

  • 500 g minced meat
  • 800 g tomate titurado or passata
  • 12 frying green peppers (3 per person)
  • 1 medium onion
  • 2 garlic cloves
  • 1 tsp oregano
  • salt
  • Pepper
  • Cheese


Finely chop the onion and garlic and fry in a little oil until soft and translucent.

Once soft, add in the minced meat and season with a bit of salt, pepper and oregano.

Stir until the meat is thoroughly cooked and pour the tin of tomatoes over. Leave to stew for a few minutes. 

Meanwhile, rinse and clean out your peppers by removing the head and taking out any seeds, leaving the rest of the pepper intact.

Remove your pan from the heat and begin to carefully scoop spoonfuls of the meat mixture into the peppers. 

Lay your stuffed peppers on an oven dish and spread the remaining tomato sauce over. Grate and cover with cheese.

Place this in the oven at 200°C for 30 – 40 minutes, until the peppers have softened and the cheese turns golden.