Sweet peppers baked around a savoury filling of beef, rice and tomato — Eastern European home cooking that portions itself. One pepper, one meal, macros sorted.
20 minPrep
40 minCook
1hTotal
4Serves
Stuffed Sweet Peppers with Rice and Beef
by · Medium
Omnivore
High protein
Low sugars
Low salt
High in potassium
Free from every allergen we track.
Sweet peppers baked around a savoury filling of beef, rice and tomato — Eastern European home cooking that portions itself. One pepper, one meal, macros sorted.
20 minPrep
40 minCook
1hTotal
4Serves
Nutrition
Per serving · 0.4 kg
434kcal1812 kJ
Protein24.2 g48%
Carbohydrate40 g15%
Net carbs †33.9 g
Sugars12.3 g14%
Fibre6.09 g
Fat20.7 g30%
Saturates8 g40%
Salt †0.25 g4%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
casserole dish
cutting board
non-stick pan
oven
santoku knife
saucepan
Preheat the oven to 180 C (355 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
1 piece
Onion raw≈ 110 g
300 g
Tomato raw
300 g
Sweet pepper red, raw2 peppers
2 piece
Garlic raw≈ 10 g
120 g
Rice parboiled, raw
1 pinch
Common salt/table salt
2 g
Paprika
400 g
Beef mince, raw
300 g
Sweet pepper yellow, raw2 peppers
1 pinch
Parsley leaf raw
1 pinch
Pepper black, dried
1 g
Marjoram dried
15 ml
Olive oil
Instructions
1
Cook the rice in a saucepan until just underdone, about 10 minutes, and drain. Halve the red and yellow peppers lengthwise on a cutting board with a santoku knife and remove the seeds.
2
Brown the beef mince in the olive oil in a non-stick pan with the diced onion and garlic. Add the diced tomatoes, salt and black pepper and simmer for 5 minutes. Fold in the rice. Season the filling with the dried marjoram and the paprika as well.
3
Fill the pepper halves with the mixture, set them in a casserole dish with a splash of water in the bottom and bake in the oven at 180 C for 30 minutes until the peppers are soft.
4
Scatter with parsley and serve two halves per plate.
Before you start
You'll need
casserole dish
cutting board
non-stick pan
oven
santoku knife
saucepan
Preheat the oven to 180 C (355 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
1 piece
Onion raw≈ 110 g
300 g
Tomato raw
300 g
Sweet pepper red, raw2 peppers
2 piece
Garlic raw≈ 10 g
120 g
Rice parboiled, raw
1 pinch
Common salt/table salt
2 g
Paprika
400 g
Beef mince, raw
300 g
Sweet pepper yellow, raw2 peppers
1 pinch
Parsley leaf raw
1 pinch
Pepper black, dried
1 g
Marjoram dried
15 ml
Olive oil
Instructions
1
Cook the rice in a saucepan until just underdone, about 10 minutes, and drain. Halve the red and yellow peppers lengthwise on a cutting board with a santoku knife and remove the seeds.
2
Brown the beef mince in the olive oil in a non-stick pan with the diced onion and garlic. Add the diced tomatoes, salt and black pepper and simmer for 5 minutes. Fold in the rice. Season the filling with the dried marjoram and the paprika as well.
3
Fill the pepper halves with the mixture, set them in a casserole dish with a splash of water in the bottom and bake in the oven at 180 C for 30 minutes until the peppers are soft.
4
Scatter with parsley and serve two halves per plate.
Nutrition
Per serving · 0.4 kg
434kcal1812 kJ
Protein24.2 g48%
Carbohydrate40 g15%
Net carbs †33.9 g
Sugars12.3 g14%
Fibre6.09 g
Fat20.7 g30%
Saturates8 g40%
Salt †0.25 g4%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.