What’s Cooking – Peri Peri Meat and Rice Stuffed Peppers

My Peri Peri Meat and Rice Stuffed Peppers
My Peri Peri Meat and Rice Stuffed Peppers

So the other day there I was hungry and as usual with no idea what to have for dinner when a distraction occurs, my dad calls… he is all glowing (I could almost feel it over the telephone lines) but what synchronicity as he starts telling me about some fantastic stuffed peppers he just made for his dinner. To make things worse he said “Just to prove how awesome they are I am sending you pictures”… I thought to myself “Great… just what I really need at this moment – some pictures of a  yummy dinner”. He was right though his dinner did indeed look totally fantastic and what was even more impressive – they grew the peppers in their garden!

I really did envy my parents at that moment – a nice, healthy meal, which is already cooked and ready for consumption… This gave me the idea for the next day’s dinner. I really wanted to recreate my own stuffed peppers which would look at least as good as my dad’s, and with some luck even better so I could photo him back all smug.

So off shopping I went…

2. IngredientsIngredients acquired:

  • 500g of minced pork
  • 6 large nicely shaped, equal sized “fat” peppers
  • 3 onions
  • A handful of mushrooms
  • 1 egg
  • 150g rice
  • Stock pot
  • Oil for cooking
  • Cheese – optional for the cheese lovers
  • Herb and spices to taste:

Salt and Pepper
Mixed herbs
Peri peri seasoning


3. Making peppers bowlsObviously the starting point is your peppers – Give them a wash to make sure that they are clean and then cut the top off thus making a lid, remove all the seeds and pith creating a pepper bowl and replace the lids to stop them drying out.

4. RiceBoil the rice according to the packets cooking instructions but halve the cooking time – you don’t want your rice fully cooked as it will be cooked again later and you run the risk of it going very mushy later on.

5. StockPrepare 2 cups of stock (each about 150ml) – one will go inside the final stuffing mix and the second one will go at the bottom of your cooking dish, so peppers can get extra moisture while cooking.

6. Onions and MashroomsPrepare the onions and mushrooms – cut them into small pieces and fry a bit until lightly golden.

7. Herbs and spicesMix all your herb and spices in one bowl and give them a good stir.

8. Mixing upNow it is time to combine everything together; mix your mince meat with the rice, herbs and spices and egg; add one cup of stock (I used herb stock) and finally add your fried onions and mushrooms. Mix everything well but gently so it stays light, too much pounding and you will end up with a dense heavy filling that will not be pleasant, until all ingredients are well combined.

9. Stuffing timeNext step stuffing your pepper bowls – fill your peppers with the mixture and place in your final cooking dish. Ideally you want a dish that the peppers fit snugly in so they can support their neighbours and prevent themselves from falling over whilst cooking in the oven.

10. Lids back onOnce all peppers are in place put their lids on and add the 2nd cup of stock to the bottom of your dish.

11. Oven timeCover and cook in the over for about 1.5h at 180C.

12. cheese timeAfter this time if you are a cheese lover you can remove the peppers from the oven, take their hats off and sprinkle some cheese over them. Pop them back into the oven – uncovered – for a further 10 minutes.

Now it is time to dish up!

I served our peppers with a tomato sauce (ok, almost tomato sauce, it was a tinned tomato soup from Heinz with added spices for a more “posh” flavour).

So there you have it a nice easy recipe for a colourful and funky dinner.

Enjoy! We did…..


I’ve received a selection of herbs and spices from QSpice so I can use them in my cooking. 


What’s cooking – Quick and Easy Stir Fry

Stir Fry

Stir fry is an easy, fairy cheap, healthy and very tasty dinner option.

Shopping list:

–          2 basic packs of stir fry from your chosen supermarket

–          1 red pepper

–          Few mushrooms

–          1 onion

–          1 pack of stir fry sauce of your liking, we used Szechuan

–          1 pack of noodles

–          500g of meat, we used pork belly

I did my shopping at Morrisons and all ingredients come to £8.46 (pork belly was on some sort of special offer, that is why it won in race over chicken breast and turkey). This dinner will feed 4 people. Not counting meat cooking time, it will take me about 15 min from start to finish.

Pre heat your oven into 200 degrees, so it is ready for meat to be cook. Cut your pork belly into small bite sized cubes and cook in a casserole dish with lid for about 45mins and then remove the lid for another 45mins. If you decided to use chicken or turkey instead, they can be fried just before you are ready to cook your stir fry so no earlier cooking necessary. Meat like pork belly can be cooked in advance, so it is ready whenever you are.

Just before dinner time, chop the pepper, mushrooms and onion so they are ready to go when their time comes.

Once your meat is cooked and all additional vegetables chopped you are ready to start with your stir fry.

Make sure that your wok is sizzling hot.

Start with your main stir-fry base from 2 packs you bought earlier, add all other vegetables you chopped and stir constantly. After few minutes of cooking, add the noodles. After an additional few minutes, add the meat and sauce. Once everything is hot and it looks nicely done, serve and enjoy. Be careful not to overcook everything otherwise it will turn into a mush, it will still taste nice but your eyes will not be happy!