Baked peppers with spiced beef and pasta

Baked peppers with spiced beef and pasta

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  • 4
  • Easy
  • Dairy free
  • 45 minutes
  • 45 minutes
  • Diemersfontein Pinotage 2004


  • Oive oil
  • For the stuffing:
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 2 crushed cloves garlic
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 500 g lean beef mince
  • 3 tablespoons chopped Italian parsley
  • 1 chopped skinned and seeded ripe red tomato
  • 1 cup cooked tiny pasta
  • 1 tin chickpeas, drained and rinsed
  • Salt and milled black pepper
  • 4 - 6 large sweet peppers, red, yellow or green

Cooking Instructions

Slice the tops off the peppers and reserve. Scrape out all the seeds and core. Stuff the peppers and top with the reserved lids.
Place in an oiled baking dish, just large enough to take them upright. Moisten with olive oil and bake at 190ºC for 45 minutes or until the peppers start to wrinkle and blister, and are tender. Serve still warm.

To make the stuffing: Gently cook the onion in the hot oil until softened. Stir in the garlic and spices, then add the meat and stir around until it changes colour.
Add the parsley, tomatoes and some seasoning. Cook very gently, covered, for about half an hour or until tender. Mix with pasta and chickpeas, and check seasoning.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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