Peppers Stuffed with Beef Curry
Peppers Stuffed with Beef Curry
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Peppers Stuffed with Beef Curry

20 MIN
1 H
Choix sain



  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. Slice the tops off the peppers and remove the membranes and seeds. If needed, cut a thin slice off the bottom to allow them to stand upright. Place in an 18 x 28-cm (7 x 11-inch) baking dish. Brush lightly with olive oil. Set aside.
  3. Brown the potatoes and onion in a skillet with the rest of the oil over high heat. Add the meat, garlic and spices. Season with salt and pepper. Cook, stirring to break up the meat, for about 5 minutes. Add the tomatoes, beans and honey. Reduce the heat and simmer gently, stirring frequently, until the sweet potatoes are tender, about 10 minutes. Add the parsley. Stir to combine. Adjust the seasoning.
  4. Spoon the filling into the peppers. Cover with aluminum foil. Bake until the peppers are tender, about 1 hour. If desired, top with a dollop of plain yogurt.


  1. Based on an earlier review, I added broth to the pan to cook the peppers in. This kept the peppers nice and moist.

  2. This had a nice flavour (a pleasant change from tomato sauce!) and was quite filling, but I found it too dry. It would have been better if the recipe had included some curry sauce, too.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.