Stuffed Roasted Peppers with Beef, Rice & Beer

These delicious peppers were made by my mom often. My Algarvian grandmother would always serve these up every summer. Very popular in the south of Portugal, these delicious peppers are really easy and practical. The sky is the limit when it comes to fillings. Omit the meat and make these vegetarian. My mom and grandmother would usually cut the tops off and use the lids decoratively to serve. Over the years I have changed the presentation because my way allows the surface of each pepper to hold more cheese. It is also more kid-friendly, as my children would never eat a whole pepper by themselves.

I cheat sometimes and use Uncle Ben's brand, ready-cooked, microwave rice. It comes in many flavors and means I do not have to dirty an additional pot to make the filling. I used just the plain, original long-grain variety. It comes in 250g. packs, so it truly is perfect here. Serve these alongside a salad or steamed veggies. My kids wanted french fries today, so they are pictured here.



Stuffed Roasted Peppers with Beef, Rice & Beer

Serves 4-6

Under 45 minutes


250 g. Ground/ minced beef

250 g. Cooked rice

130 g. Diced fresh tomato (1 large)

100 g. Cheddar cheese, grated

100 g. Chorizo, casing removed and diced

6 Bell peppers, any color

1 Large onion, finely chopped

1 Large carrot, finely diced

1 Rib of celery, finely chopped

2 Bay leaves

1 Bunch flat-leaf parsley to finish

150 ml. Pale lager/ beer

60 ml. Extra virgin olive oil

1 Beef/ chicken stock cube ( I used chicken)

2 tbsp. Red or white wine vinegar


1 tbsp. each of:

Herbs de Provence

Sweet smoked paprika

Garlic powder (not garlic salt)

1/2 tbsp. each of:

Ground turmeric

Dried oregano

Salt and black pepper to taste, remember stock cube is salty.

Chilli oil to drizzle, optional


  1. Cut peppers in half lengthwise and remove core and seeds. I leave the stem on for decorative purposes.

  2. Grease a large, oven-safe baking dish with a little extra virgin olive oil. Arrange peppers, hollow side up in a single layer.

  3. In a large frying pan, on medium heat, add the extra virgin olive oil and the onions, celery, bay leaves, carrots, and chorizo. Saute a few minutes until onions are translucent and chorizo is fragrant.

  4. Add beef, paprika, turmeric, garlic powder, oregano, tomato, and saute until it gets brown.

  5. Add stock cube, beer, and vinegar. Saute for about 2 minutes. Make sure you dissolve the stock cube completely in beer while stirring.

  6. Add rice and stir to incorporate. Taste and adjust seasonings. Discard bay leaves.

  7. Add chopped parsley. Finished!

  8. The mixture should be moist but not wet. If you have liquid at the bottom of the pan, cook a little longer until evaporated.

  9. Pre-heat oven to 180°C /356°F. If not fan assisted, increase oven by 20°

  10. Spoon meat and rice mixture into the peppers. Top with cheese.

  11. Bake in the center of preheated oven for 20-25 minutes.