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Bolognese stuffed peppers

Bolognese stuffed peppers are really simple and satisfying. When you make our easy spaghetti bolognese just freeze some of the bol then use it to stuff peppers with when you’re ready.

Real fast food, impressive too.

Peppers really are packed with good stuff. Gorgeous raw in salads but taste sweet and bursting with flavour roasted too. If you’re vegetarian you can use our lentil bolognese instead.


  • olive oil
  • 4 largeish mixed-coloured peppers
  • 500g good quality mince
  • 1 organic beef stock cube (like Kallo)
  • 1 large onion, chopped (use a red onion if you like)
  • 2 garlic cloves (if you must!)
  • 2 x 400g tinned toms
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • 1 tbsp dried oregano or mixed herbs
  • 100g grated cheddar
  • handful of basil leaves for scattering in a flourish
  • seasoning

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Heat the oil in a large pan and soften the onion.

Add the garlic, stir for a minute and then add the mince. Cook it ’til it’s brown and bash it so it doesn’t get clumpy.

Add the tomatoes, oregano, stock cube, puree, sugar and season well with salt and pepper.

Simmer for about 30 mins.

While that’s simmering cut the peppers in half lengthways and remove the seeds. Put them on a tray and bake for 15–20 mins at 200C or 180C fan, or gas 6.

When the peppers are ready divide the mince between them and sprinkle over the cheese. Put them back in the oven for 5–10mins or put them under the grill so the cheese is all melty and golden.

Put them on plates and scatter with basil leaves like a proper chef.For a vegetarian version use our gorgeous and popular lentil bolognese as the filling

Nutrition Info


Beef is a good source of vitamin B12, which is key for red blood cell production (tuna, salmon and sardines are actually many times higher in B12 though!). It’s also rich in vitamin B3, which helps to convert food into energy, incidentally mushrooms are also high in B3 and included in this recipe. Adding some vegetables raises the fibre and nutrient profile.


Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.

They are a rich source of vitamin C. One pepper has more vitamin C than an orange! C is traditionally thought of as a vitamin that wards off colds but it does much more than that. It helps us to absorb iron, supports health skin and tissue, plays a part in a healthy nervous system, helps to produce energy and yes, supports immunity. They have excellent amounts vitamin A for eye health and anti-inflammation as well as vitamin B6 for brain and nerve health and efficient metabolism.

They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.

Find your new natural

Dinner is not what you do in the evening before something else. Dinner is the evening.

Art Buchwald

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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