Main content

Martini Family Stuffed Peppers

Cooked by three generations of Martini woman this recipe must be winner!


  • 12 long red or green peppers or 6 red or green large peppers

  • 2 finely diced brown onions

  • 6 fine diced garlic cloves

  • 700 g beef mince

  • 2 teaspoons dried chilli's

  • 2.5 teaspoons cinnamon

  • 0.5 bunch roughly chopped parsley

  • 2 teaspoons dried mint

  • 1 large egg

  • 1.5 cups dried breadcrumbs

  • 100 ml extra virgin olive oil

  • 1 l tomato passata

  • 250 ml water

  • salt

  • pepper

  • 1 cup frozen pea


  • 1.

    Trim the tops off the peppers, and remove seeds, keeping the peppers whole. (I like to stuff them from the top)

  • 2.

    Sweat the onion and garlic in a little oil for 2 minutes, add the spices and mint and season.

  • 3.

    Add meat to the food processor, add onion, garlic, egg, bread crumbs and parsley and season again.

  • 4.

    Over-fill the peppers with the mix and brown lightly in oven proof dish in the rest of the oil. Pour over the tomato and add the peas, and bake, covered, for 40 minutes in a 180°C oven.

  • 5.

    Serve with crusty bread. Also nice with couscous.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 3 ratings
Please login to comment
Posted by Bridget4Report
Thanks for this recipe. I added a bit of pomegranate balsamic to the mince and breadcrumb mixturefor extra taste. And with my Passata I blitzed in 1/3 of a Jar of capers (along with the juice), and added some white wine and bacon. Tasted beautiful thanks for the inspiration!