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.

Prep: 30 mins
Cook: 40 mins
Difficulty: Easy


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

  • 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.
  • Add the ground beef and continue cooking, stirring often, until it is no longer pink.
  • Add the tomatoes, the spice mix, a generous amount of salt and pepper, the tomato paste, and 1 cup water. Stir to combine.
  • Lower the heat to medium, add the parsley and continue to cook, stirring occasionally, until the mixture thickens, about 15 minutes.
  • 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

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

Make the Poached Eggs

  • 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.
  • 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

  • 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.
  • Bon appétit!