“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Beef Stuffed Peppers

Lamb Serves 6

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 15 mins
  • Cooking time: 40 mins

These peppers are stuffed with lean beef mince, roasted vegetables, tomato passata, onions and cheese.


  • 375g lean beef mince
  • 3 large red peppers
  • 1 tablespoon olive oil
  • ½ small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 250g antipasti prepared roasted vegetables, roughly chopped
  • 200ml tomato passata
  • 1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
  • 50g grated reduced fat cheese
  • Fresh thyme sprigs, to garnish


1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
2. Cut the peppers in half lengthwise and scoop out the seeds and membrane. Place on a baking tray, drizzle with the oil and roast for 15-20 minutes.
3. Meanwhile, heat a large non-stick frying pan and dry fry the mince with the onion and garlic for 3-4 minutes, until the mince is brown, breaking up any lumps with the back of a spoon.
4. Drain any excess meat juices from the pan and transfer to a large bowl. Add the roasted vegetables, passata, celery, oregano and seasoning.
5. Remove the peppers, add the filling, cover with foil and continue to cook for a further 10 minutes.
6. Sprinkle over the cheese and return to the oven for a further 5 minutes or until the cheese melts.
7. Garnish with the thyme leaves and serve immediately.

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