Stuffed pepper halves with mince

Total time: 1hr 05m
Preparation Time: 35m

For 4 portions

Nutritional Information

Contains 561 Kcal, 33g Protein, 27g Carbohydrates, 34g Fat


  • Meat
  • oil for frying
  • 600 g minced meat (beef)
  • 1 tsp salt
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 0.5 dl red wine
  • 230 g chopped tomatoes
  • 2 tbsp tomato puree
  • pepper
  • 0.5 tsp cayenne pepper
  • 1 bunch basil, finely chopped
  • 4 tbsp gluten-free breadcrumbs
  • Stuffed peppers
  • 4 bell pepper, halved
  • 25 g butter
  • 3 dl gluten-free vegetable bouillon
  • 3 tbsp gluten-free breadcrumbs
  • To roast
  • some basil leaves
  • Utensils
  • One ovenproof dish (approx. 3 l)

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  • Meat

    Heat the oil in a large frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan, season with salt. Briefly sauté the onion and garlic in the same pan. Return the meat to the pan, pour in the wine, reduce a little. Add the tomatoes, tomato puree and breadcrumbs, mix and season. Mix in the basil.
  • Stuffed peppers

    Stuff the peppers with the meat mixture and place in the prepared dish. Heat the butter in a frying pan, mix in the breadcrumbs. Spread the crumb topping over the meat filling. Pour the stock into the dish.
  • To roast

    Approx. 30 mins. in an oven preheated to 200°C. Remove from the oven, garnish with basil.
  • Tip:

    Accompany with boiled rice and a seasonal salad. Replace the peppers with courgettes. Scoop out the inside of the courgettes, finely dice the flesh and mix in with the mince. Instead of basil, use other herbs such as oregano, thyme or parsley. Homemade breadcrumbs: Finely grate old, dry gluten-free bread rolls (e.g. Schär Panini) using a grater or place them in a bag and crush them with a rolling pin.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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