Stuffed Bell Peppers

Sometimes the smallest things have the biggest impact. In this case, a teaspoon of fennel seeds and a few capers turn boring minced meat into this piquant and flavourful dish.


Stuffed Bell Peppers

  • Servings: 4-6
  • Difficulty: easy
  • Print



  • 300g of ground meat (beef or mixed)
  • 100g of precooked rice (e.g. basmati rice)
  • 1 bread roll soaked in milk
  • 1 tsp of hot mustard
  • 1 tsp of chopped thyme
  • salt
  • pepper
  • 1 tsp of fennel seeds
  • 1 tbsp of capers
  • 4 bell peppers in assorted colors
  • 1 onion
  • 1 bay leaf
  • 3 tbsps of olive oil
  • 1 can of diced tomatoes
  • 200ml of chicken broth


  1. Precook the rice by letting it simmer for about 10 minutes. Let the bun soak in milk. Meanwhile, in a large bowl combine the minced meat with the rice, mustard, fennel seeds, capers, and thyme. Squeeze out the excess milk out of the bun and add it to the mixture. Season with salt and pepper. Using your hand (that’s the best method) combine all the ingredients. Halve the peppers lengthwise, remove the core and fill evenly with the mixture.

  2. Peel and finely dice the onion and sauté in olive oil in a casserole.  Add the diced tomatoes, bay leaf and pour in the chicken broth. Place the stuffed peppers in the sauce and stew in a preheated oven at 200°C / 400°F for 1 hour.


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