Delia Smith Stuffed Peppers

My nan didn’t cook much in her later years, but there was one dish she insisted on making herself — stuffed peppers. Not quite Delia’s version, mind you, but similar in spirit. We’d all crowd round her tiny table, six of us with mismatched forks, tearing into the soft peppers, juice running down our chins. She’d wave us off when we offered to help, apron dusted with dried herbs and pride.

So when I first found Delia Smith’s stuffed peppers recipe — packed with seasoned beef, soft rice, and a bubbling crown of cheese — I felt that old warmth creep back in. It’s simple food, done properly. Honest. Comforting. And brilliant for when you’ve got people coming round but don’t fancy faffing about for hours.

This version keeps the nostalgia but adds Delia’s classic precision. You’ll love it.

Ingredients List

• 1/2 cup uncooked white or brown rice — White gives a fluffier feel, brown adds a nutty chew.
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped — For sweetness and depth.
• 3 cloves garlic, finely chopped
• 2 tbsp tomato paste — Adds rich umami. No subs here; it’s essential.
• 1 lb ground beef — I go for lean, but use what you’ve got.
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 tsp dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed — Any colour, but red and yellow are sweetest.
• 1 cup shredded Monterey Jack — Melty magic. Swap for cheddar if that’s what’s knocking about.
• Chopped fresh parsley, for serving

How to Make It

1. Preheat your oven to 400°F (200°C).
2. Cook your rice according to packet instructions. I always forget to do this first — don’t be like me.
3. In a large skillet, warm olive oil over medium heat. Sauté the onion until softened, about 7 minutes.
4. Add the garlic and tomato paste. Stir for a minute until fragrant. It should smell like you’ve just walked into a trattoria.
5. Toss in the ground beef. Break it up with a wooden spoon and cook until it’s browned with no pink left. Drain any excess fat.
6. Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Simmer gently for 5 minutes to thicken slightly.
7. Place the hollowed-out peppers in a baking dish, snug but not cramped. Drizzle with oil.
8. Spoon the beef mixture into each pepper. Be generous — don’t skimp.
9. Sprinkle each one with cheese, then cover the dish with foil.
10. Bake for 35 minutes, then uncover and bake 10 more, until cheese is golden and bubbling.
11. Scatter with parsley before serving.

Sometimes I eat mine straight from the dish, standing by the oven. Just like Nan used to.

Common Mistakes

Why are my peppers too soft or collapsing?
You’ve likely overbaked them. Try checking at the 30-minute mark — peppers should be tender but still hold their shape.

Why is my filling watery?
Not simmering the tomatoes long enough! Let the mixture cook down so the juices concentrate.

Why did my cheese burn?
You may have left them uncovered too long or placed the dish too close to the top of the oven. Move it down a rack and cover with foil if needed.

I forgot to cook the rice first — now what?
Been there. Sadly, uncooked rice won’t soften properly during baking. Best to start over — or microwave the filling quickly and finish it on the stove.

Storage and Reheating Tips

Fridge: Store cooled peppers in an airtight container for up to 4 days.

Freezer: Wrap individually in foil or cling film, then pop in a freezer bag. Keeps well for up to 4 months.

To reheat:

• Oven: 350°F (175°C), covered with foil, for 10–15 minutes.
• Microwave: One pepper, covered loosely, on high for 1–2 minutes.
• Air Fryer: 375°F for about 5 minutes, uncovered.

Flavours actually deepen over time, so leftovers are a gift.

What to Serve With It

• Garlicky green beans — Fresh, crisp, and cuts through the richness.
• Crusty bread or garlic knots — To mop up those savoury tomato juices.
• Simple salad with lemon vinaigrette — Brightens the plate and balances the cheese.

Or just pour yourself a glass of red and call it dinner. I’ve done that more than once.

FAQ Section

Can I make this vegetarian?
Absolutely. Swap the beef for lentils or a soy mince — just season it well to keep that punchy flavour.

Can I use quinoa instead of rice?
Yes, quinoa works beautifully. It adds a slightly nutty taste and keeps things light.

Can I prep these in advance?
Yes. Stuff them ahead, keep in the fridge, and bake when ready. They’ll last 24 hours prepped.

Can I use different cheeses?
Cheddar, mozzarella, even feta for a twist. Just avoid anything too oily or it’ll pool.

Try More Recipes:

• Delia Smith Fisherman Pie
• Delia Smith Salmon And Broccoli Quiche
• Delia Smith Lettuce Soup
• Delia Smith Black Forest Trifle