Beef stuffed peppers (Marc Fosh)

Beef stuffed peppers (Marc Fosh)

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  • Serves: Up to 4 people

Beef stuffed peppers with lemon gremolata

Marc Fosh's beef stuffed peppers with lemon gremolata

Serves: 4
Preparation time: 15 mins
Cooking time: 15 mins



1. Pre-heat the oven to 200°C. Place the beef, garlic, paprika and cinnamon in the Braun Multiquick 7 hand blender large chopper accessory and pulse to form a fine mince. Set the mince aside and clean the appliance.

2. Heat the olive oil in a heavy-based pan and fry the minced beef over a low heat. Add the chopped onion and thyme and continue to cook for a further 5 minutes. Add the tomatoes, tomato puree and stir in the flour. Cook covered over a gentle flame for 10-15 minutes.

3. Once cooked, spoon the mixture into each pepper half, then sit them in a small roasting tin. Place the bread in the Braun Multiquick 7’s cordless hand blender large chopper accessory. Blend to form fine breadcrumbs. Cover the peppers with breadcrumbs, drizzle with oil, then bake in the pre-heated oven for 10 minutes until the peppers are tender. Clean out the appliance.

4. For the lemon gremolata, place all ingredients in the Braun Multiquick 7’s cordless hand blender large chopper accessory and pulse until combined. Season with salt and pepper and serve alongside the peppers.

Marc Fosh's tip

Cooking for vegetarians? Replace the beef with some cooked rice for a delicious meat-free meal. 



• 4 red peppers, tops cut off with seeds removed
• 250g beef
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 50ml olive oil
• 3 tomatoes, peeled, seeded and chopped
• 1tsp tomato puree
• 1 sprig of fresh thyme
• 1tsp ground paprika
• ¼ tsp ground cinnamon
• 1tbsp flour
• 50g stale bread

Ingredients for lemon gremolata
• Half bunch of fresh flat leaf parsley
• 4 tbsp olive oil
• 1 garlic clove, peeled
• Zest of 1 lemon, grated
• Juice of 1 lemon
• 2 tbsp natural yogurt
• Salt and pepper to season

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