Duo of Stuffed Bell Peppers


  • 6 Bell Peppers, assorted colours
  • 400 g Lean Ground Beef
  • 1 Large Spanish Onion, chopped
  • 4 buds Garlic, minced
  • ¼ cup Madiera
  • 10 dashes Worchestershire Sauce
  • 8 dashes Tabasco Garlic
  • 1 tsp Paprika


  1. Saute ingredients in a large pan adding the madiera in equal parts throughout the cooking
  2. Set on high towards the end to cook off any remaining liquid (approximate cooking time 13 min)
  3. Cut, core and seed peppers into halves
  4. Toss in olive oil and a pinch of salt and pepper
  5. Cook on high heat on a BBQ on the bread rack turning occasionally until the skin is starting to blister
  6. Remove and slice in half again so that the quarters of the pepper can hold beef mixture

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