Stuffed Red Bell Peppers (Capsicums)

A lovely winter warmer that is low in carbohydrates

These stuffed red bell peppers are a lovely meal and so easy to make! All you need to do is put them together then put them in the oven.

My bell peppers went horribly this year (just like my beetroot) and I don’t know why. It becomes even more baffling because the tomatoes went better than they have ever done before, so why not the peppers?
Sometimes things happen in the veggie garden that leave me wanting to know what happened and why, but I will never find out. Oh well, there’s always next season right? So I had to buy my red bell peppers (paprika) in the store this time.
But to make up for the bell peppers, I harvested some very comical-looking carrots. I was not expecting them to look like that and it put a big smile back on my face.

In my household we only eat red bell peppers. Orange ones are ok, but green ones will be thrown in your face if you are not careful! Not literally of course, but figuratively speaking. So red ones it is!

Of course these stuffed red bell peppers can be made vegan and vegetarian if you substitute the beef mince with vegetarian mince, but it is perfect for you who are minding their carbs, keto, paleo and clean eating lovers. And of course everyone who likes to cook an easy, but good meal, which I think is just about everyone on the planet!

You can eat this as a main dish, lunch or a side. Depending on what you use it for, this recipe is for 1 to 4 people.
So let’s get into the kitchen and make this dish!

Stuffed red bell peppers

A lovely winter warmer that is low in carbohydrates
Prep Time 15 minutes
Cook Time 45 minutes
Course lunch, Main Course, Side Dish
Servings 1 to 2 people
Calories 627 kcal


  • Cutting board
  • Knife
  • Grater
  • bowl
  • Oven safe dish or baking dish


  • 2 large carrots
  • 2-4 whole red bell peppers/capsicums (depending on the size of the peppers and how much stuffing you can get in them)
  • 300 grams beef mince
  • 1 TBspn mustard (mild)
  • 2 TBspn ketchup or tomato sauce
  • 1 sprig fresh rosemary (chopped) (optional)
  • 2 pinches salt


  • Preheat the oven to 200 degrees celsius (convection setting)
  • First grate the carrots on the fine side of the grater, and chop the rosemary finely
  • Put the carrots in a large mixing bowl together with the beef mince, rosemary, mustard, ketchup and salt. Mix well
  • The ratio of mince to carrot should be about 50-50. If there is not enough carrot, add in some more. If it is not enough mince, add in some more of that. You can eyeball this, it doesn't have to be exact
  • Cut the tops of the bell peppers off and remove the seeds and white flesh, keeping as much of the bell peppers whole as possible
  • Stuff the peppers with the beef mince and carrot mixture untill they are really full
  • Put on a baking dish and into the oven for about 40-45 minutes
  • Be careful when eating, because the inside gets very very hot


Instead of bell peppers, you can use hollowed out courgette or pumpkin as well with the same stuffing inside. Totally yummmm too!


Calories: 627kcalCarbohydrates: 23gProtein: 62gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 195mgSodium: 1503mgPotassium: 1534mgFiber: 5gSugar: 13gVitamin A: 24284IUVitamin C: 12mgCalcium: 98mgIron: 8mg
Keyword Beef mince, Bell pepper, Carrot, Paprika, Pepper
Tried this recipe?Let us know how it was!

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