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Stuffed Peppers

Serves 4 Cooking Time 60 minutes

You will need...

  • 2 tbsp olive oil
  • 250g Lean Minced beef
  • 1 courgette, diced
  • 1 aubergine, diced
  • 1 red onion, diced
  • 1 jar of Ragu Original Smooth Bolognese Pasta Sauce
  • 4 good sized whole red peppers
  • 1 clove garlic, chopped
  • 100g grated cheddar cheese


  1. Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5.
  2. In a large deep frying pan, heat 1tbsp olive oil over a medium heat. Gently fry the courgette, aubergine and red onion for 10 minutes. Place in a dish and keep warm.
  3. Add the minced beef to the pan and fry for 5-10 minutes until browned.
  4. Return the vegetables to the beef and add the jar of ragu sauce. Bring to the boil and simmer for 20 minutes uncovered, stirring occasionally.
  5. Meanwhile, slice the peppers in half and deseed. Place on a baking tray and sprinkle with the garlic and 1 tbsp of the olive oil. Bake in the oven for 15 minutes.
  1. Remove from the oven and fill the peppers with the meat sauce mixture.
  2. Top with the cheddar cheese and return to the oven for 10 minutes or until the cheese is golden brown and bubbling.
  3. Lovely served with a crisp salad and potato wedges.
  4. For a vegetarian option, replace the minced beef with soya mince or extra mediterranean vegetables!