Spiced Beef Stuffed Peppers
with Tomato and Mint Tabbouleh
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
These delicious Spiced Beef Stuffed Pepper have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
20
Chicken Stock Paste
120
Bulgur Wheat
(Contains: Cereals containing gluten)
125
Premium Tomato Mix
1
Mint
1
Garlic Clove
½
Lemon
1
Bell Pepper
(May be present: Celery)
120
British Beef Mince
1
Baharat Spice Mix
30
Tomato Puree
50
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
240
Water for the Bulgur
½
Sugar for the Sauce
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, quarter the tomatoes.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Peel and grate the garlic (or use a garlic press). Halve the lemon.
Halve the pepper lengthways and discard the core and seeds.
Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the top shelf of your oven until slightly softened, 5-7 mins, then remove and set aside.
While the peppers roast, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir the garlic, baharat, tomato puree, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring to the boil and simmer until thickened, 3-5 mins.
Once thickened, taste and season again if needed, then divide the beef mixture between the roasted pepper halves.
Crumble the Greek style salad cheese on top and bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.
Once cooked, fluff up the bulgur with a fork and stir through the tomatoes and half the mint. Add a squeeze of lemon juice and season with salt and pepper if needed. Stir to combine.
Serve your tabbouleh in bowls topped with a stuffed pepper half.
Sprinkle over the remaining mint and cut any remaining lemon into wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced beef filling wins consistent praise for its depth and warmth, with the baharat spice mix a particular highlight. Some find the dish on the dry side and suggest a dollop of Greek yoghurt or tzatziki alongside to add moisture.
- Ease of prep: Most find this straightforward and quicker than expected; starting the bulgur first and keeping it warm while the beef cooks helps everything come together smoothly.
- Suggestions: Red or yellow peppers work better here than green, as they are sweeter and complement the spiced filling more naturally. Using the whole lemon — including the flesh — in the tabbouleh, or adding a splash of yoghurt, can lift the overall dish noticeably.
- Portions: Half a pepper per person feels modest to many; adding an extra pepper is a practical fix, as there is often enough filling to stuff two whole peppers comfortably.
- Spice level: The baharat blend can be quite punchy, so consider using a little less if cooking for children or those sensitive to heat; a spoonful of crème fraîche stirred through can help balance the warmth.
- Bulgur wheat: First-timers tend to enjoy the nutty texture once paired with the lemony mint tabbouleh; those who find it bland can boost flavour with an extra squeeze of lemon or a handful of added vegetables.
