Stuffed Peppers with Beef and Feta
Juicy bell peppers stuffed with savoury minced beef and creamy feta: this recipe delivers real flavour without piling on the carbs. The mix of pan-fried mince, garlic and Mediterranean herbs turns every serving into a little feast. Even better, the leftover mince gets tossed with green pepper, tomato and feta, then baked right alongside in the same dish to become a ready-made side. This is easy, low-carb midweek cooking at its best.
Ingredients
- 2 bell peppers, red or yellow
- 1 onion, small
- 1 garlic clove
- 1 green pepper, finely chopped
- 500 g minced meat, mixed pork and beef mince, or beef mince
- 1 tsp olive oil
- 1-2 tomatoes
- 200 g feta
- parsley, salt and pepper, to taste
- herb salt, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 680 kcal | 1,360 kcal |
| Carbohydrates | 12 g | 24 g |
| Protein | 48 g | 96 g |
| Fat | 48 g | 96 g |
| Fibre | 3 g | 6 g |
| of which sugar | 8 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the 2 red or yellow peppers, slice off a lid (with the stalk still attached) and set it aside. Remove the seeds and white membranes.
- Finely dice the garlic and onion. Heat the olive oil in a pan and gently sweat both until soft. Add the mince and fry until fully cooked through. Season to taste with salt, pepper, parsley and herbs.
- Preheat the oven to 180C (fan 160C).
- Stand the two peppers upright in a baking dish and lightly season the insides with herb salt.
- Fill the peppers by layering the mince mixture with crumbled feta, finishing with a layer of feta on top. Set the reserved pepper lids back on.
- Mix the remaining mince with the finely chopped green pepper, diced tomatoes and the rest of the feta, then spoon this into the baking dish too. It bakes into a ready-made side.
- Bake for 20 to 30 minutes, until the peppers are just tender and the tops are a lovely golden colour.
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Nutrition facts per serving (estimate)
| Calories | 680 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 48 g |
| Fat | 48 g |
| Fibre | 3 g |
| of which sugar | 8 g |
Frequently asked questions
Can I prepare the stuffed peppers ahead?
Yes. Fill the peppers and keep the baking dish covered in the fridge for up to a day. Just bake as directed before serving.
Which mince works best?
Both mixed pork-and-beef mince and pure beef mince work well. Beef mince is a little leaner, while mixed mince is a touch juicier.
How many carbs are in this dish?
Each serving has an estimated 12g of carbs, which makes this recipe a good fit for low-carb eating. Figures are estimates only.
Can I freeze the peppers?
Yes. Once filled and baked, let the peppers cool completely, then freeze. Reheat in the oven whenever you need them.
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