Macedonian Stuffed Peppers


Macedonian Stuffed Peppers

A beautiful north eastern Greek inspired dish, sure to bring you great power.
Course Main Course
Cuisine Mediterranean
Prep Time 1 hour


  • Pan
  • Spatula
  • Oven


  • 500 g Lean Ground Beef
  • 1-2 Red Peppers
  • 1 /2 cup Cous Cous Or Rice
  • 1/2 Onion
  • 2 cloves Garlic
  • 1 tbsp Paprika
  • 1 tsp Vegetable Stock
  • 1 tbsp Chopped Parsley
  • 500 ml Passata Sauce


  • Add half a chopped Onion to mediumly hot pan, cook for a few minutes
    Add two cloves of finely chopped garlic to pan, cook for a couple more minutes.
  • Add 500g ground beef, cook until slightly brown, 5 minutes or so.
  • In the meantime, add 1/2 a cup of Cous Cous and 1 cup of water into a bowl. Microwave for 3-5 minutes, until fluffy and beautiful.
  • Add Cous Cous and 2 tbsp of Paprika to the pan, mix together until thoroughly mixed together. Feel free to add a good handful of chopped parsley in here too. Brilliant.
  • Preheat Oven to 250 C
  • Cut the tops of the Red Peppers off and discard the inside packaging of the pepper.
  • Fill the pepper with the meat/couscous filling.
  • In a lightly oiled tray, place the peppers and pour the passata sauce into the tray.
  • Cook for roughly 60 minutes ( Until the peppers start blistering and becoming juicy/succulent, keep your eye on them)
  • Once finished, pour some of the delicious passata sauce over the peppers for maximum flavour intensity.
  • Enjoy.


Rice is a great alternative to the Cous Cous, it just takes longer to cook. 
This recipe was inspired by another recipe I found and is essentially a variation of that dish, called Piperki Polneti which literally means stuffed peppers and is a traditional Macedonian dish. 
Try using Lentils or TVP ( Textured Vegetable Protein) as an alternative to the ground beef!

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