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Mamma Rosa's Stuffed Peppers

Adding mozzarella and Parmesan cheese will give your stuffed peppers a rich and savory flavor.


  • 6 large bell peppers (any color)

  • 1 450g pork mince

  • 3 Tablespoons of olive oil

  • 1 cup cooked rice (white or brown)

  • 1 onion finely chopped.

  • 1 carrot finely diced.

  • 1 celery stick diced small.

  • 2 cloves garlic, minced.

  • 1 can diced tomatoes, undrained.

  • 1 teaspoon dried oregano

  • salt and pepper to taste

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese.

  • Fresh Basil for garnish (optional)


  1. Preheat your oven to (175°C).

  2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, cut a small slice off the bottom of each pepper to help them stand upright. Or you can cut the peppers in half and lay them on their sides.

  3. In a large pan heat a dash of oil and, cook the onions carrots celery and garlic until soft with a dash of salt and pepper, then add the mince.

  4. Stir in the cooked rice, diced tomatoes (with their juice), oregano, add a little extra salt, and pepper. Mix well and let it simmer for about 5 minutes.

  5. Stuff each pepper with the pork and rice mixture, pressing down gently to pack it in.

  6. Sprinkle shredded mozzarella cheese over the tops of the stuffed peppers.

  7. Sprinkle grated Parmesan cheese over the mozzarella.

  8. Cover the baking dish with aluminium foil and bake in the preheated oven for 45-50 minutes or until the peppers are tender.

  9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  10. Remove from the oven and let it cool for a few minutes before serving.

  11. Garnish with fresh basil if desired and serve hot.

Enjoy your cheesy and flavorful stuffed peppers with pork mince!

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