Stuffed Sweet Peppers


  • 12 oz ground beef (or chicken/ turkey/pork)
  • 4 medium sweet peppers
  • 2 oz fresh breadcrumbs
  • 4 oz spinach leaves, coarsely chopped (or pak choy)
  • 4 tbsp Spur Tree Reggae Table Sauce
  • 4 tbsp grated cheese
  • 1 medium onion, sliced
  • 2 cloves garlic, chopped fine
  • 2 stalks scallion or green onions
  • 1” piece garlic chopped fine
  • 1 tsp fresh thyme leaves
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp Spur Tree Scotch Bonnet Pepper Sauce (more if you love scotch bonnet pepper!)
  • 1 tbsp oil
  • Salt and black pepper to taste


  • Heat oil in a fry pan. Add ground beef, salt, black pepper and Spur Tree Scotch Bonnet Pepper Sauce and cook for about ten minutes. Add onion, garlic, scallion, ginger, thyme leaves, onion powder, garlic powder, cumin and 2 tbsp Spur Tree Reggae Table Sauce and cook for a further 10 minutes. Turn off heat. Add breadcrumbs, cheese and remaining Spur Tree Reggae Table Sauce and mix together.
  • Lightly trim the bottoms of the sweet peppers so they can stand in a baking dish about 1” high. Cut tops off pepper and clean insides. Put peppers and tops into the baking dish. Add 1tsp water to the dish and microwave for 5 minutes so that peppers are part cooked. Take out of microwave and allow to cool so that they can be handled.
  • Drain water from the dish and replace peppers
  • Using a teaspoon gently fill the peppers with the meat mixture. Replace tops leaving a space for steam to escape.
  • Bake in a hot oven 350 degrees F for 30 minutes.

Serves 4 … ENJOY!

Recipe – courtesy Chhaya Hawkins, Kingston, Jamaica

Stuffed Sweet Peppers