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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