Savory Beef-Stuffed Peppers with Poached Eggs & Creamy Cheese Sauce

These beef-stuffed peppers are filled with tasty seasoned ground beef, and delicious creamy cheese. It's a classic and very simple recipe prepared by our Mysterious chef in the wilderness. 

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Difficulty: Easy
Prep Time: 30 mins
Cook Time: 40 mins


  • For the Stuffed Peppers
  • 2 Tbs. sunflower oil
  • 1 medium onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 3 medium tomatoes, coarsely chopped
  • Spice mix - 2 tsp. granulated garlic, 2 tsp. dried rosemary, 2 tsp. coarsely ground black pepper, 1 tsp. mustard seeds, 1 tsp. crushed red pepper flakes, and 1 tsp. crushed coriander seeds
  • Salt and pepper
  • ½ cup tomato paste
  • ½ cup coarsely chopped fresh parsley, more for garnish
  • 1 large red bell pepper, halved lengthwise and seeded
  • 1 large yellow bell pepper, halved lengthwise and seeded
  • 1 large green bell pepper, halved lengthwise and seeded

For the Creamy Cheese Sauce
  • 2 cups heavy cream
  • 2 cups grated cheddar cheese
  • 1 cup grated mozzarella
  • Salt and pepper

For the Poached Eggs
  • ¼ cup white vinegar
  • Salt
  • 6 large eggs

Make the Stuffed Peppers
  1. Heat the oil in an Excuto or other large skillet on medium-high heat. When the oil shimmers, add the onion and garlic, and cook until soft.
  2. Add the ground beef and continue cooking, stirring often, until it is no longer pink.
  3. Add the tomatoes, the spice mix, a generous amount of salt and pepper, the tomato paste, and 1 cup water. Stir to combine.
  4. Lower the heat to medium, add the parsley and continue to cook, stirring occasionally, until the mixture thickens, about 15 minutes.
  5. Heat the oven to 350°F. Fill each pepper half with some of the meat mixture. Transfer to a deep, rimmed baking dish and bake until the peppers are crisp-tender, about 20 minutes.

Make the Creamy Cheese Sauce
  1. Heat the cream in a medium saucepan on medium heat until it begins to simmer.
  2. Add the cheeses, stirring until melted. Adjust the seasoning with salt and pepper to taste. Keep warm.

Make the Poached Eggs
  1. Bring 8 cups of water to a boil in a medium saucepan over high heat. Add the white vinegar and 2 tsp. salt. Reduce the heat to maintain a medium simmer.
  2. Gently slide 1 egg into the water. Use a spoon to swirl the egg towards the yolk to form a compact shape. Reduce the heat to a simmer and cook until the white is set, and the yolk is runny, 4 to 5 minutes. Transfer the egg to a paper-towel-lined plate with a slotted spoon. Repeat with the remaining eggs.

To Serve
  1. Put the stuffed peppers on a large platter. Top each with a poached egg. Spoon a generous portion of cheese sauce on top of the eggs, and garnish with parsley.
  2. Bon appétit!


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