Beef & Ricotta Stuffed Bell Peppers

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Prep 35min

Cook 35min

Serves 12

Tender beef and creamy ricotta stuffed into sweet bell peppers, topped with melted mozzarella and baked until golden. A comforting, flavour-packed dinner that's perfect for batch cooking and freezing.

List of Ingredients

1.5kg (3.3 lbs) ground beef

600g (2½ cups) ricotta cheese

450g (1¾ cups) passata (tomato purée)

150g (1½ cups) shredded mozzarella (plus extra for topping)

4 large bell peppers, tops cut off and seeds removed (for serving day only)

6 tsp dried oregano

s&p, to taste

Fresh parsley, to serve

Instructions

Preheat oven to 190C-375F-gas mark 5.

In a large skillet over medium heat, cook ground beef until browned. Season with oregano, s&p.

Remove pan from heat and mix in ricotta, passata, and mozzarella (reserve some mozzarella for topping).

Divide the beef mixture into 3 (based on a family of 4). Freeze 2 portions separately.

For today’s portion, fill 4 bell peppers with the remaining portion of beef-ricotta mixture.

Place in a baking dish, top with extra mozzarella. Cover with foil and bake for 20 mins.

Remove foil and bake another 10 mins until tops are golden. Garnish with parsley.

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