An interesting take on an old favorite – well one of my favourites! These cupcakes are so tasty that you may want to have more than two, or three, or four.



6 or 12 servings

Prep time

15 minutes

Cooking time

15 minutes


198 kcal


  • 2 tbsp coconut oil or unsalted butter

  • 1½ cups diced green bell peppers

  • ¾ cup chopped onions

  • 1 clove garlic, smashed to a paste

  • 680g/1½ pounds ground beef or lamb

  • 1 large egg, beaten

  • ½ cup powdered Parmesan cheese

  • ½ tsp fine sea salt

  • ½ tsp ground black pepper

  • ½ tsp dried basil

  • ½ tsp chili powder

  • ½ tsp dried ground marjoram

  • ½ tsp paprika

  • ½ tsp dried thyme leaves

  • 1½ cups cubed provolone or fontina cheese


  • Preheat oven to 180°C/350°F. Line a jumbo 6-well muffin pan with paper liners or a standard 12-well muffin pan with paper liners.
  • In a skillet over medium-high heat, heat the oil. Sauté the bell peppers and onions for 3 minutes, or until soft. Cook for another minute after adding the garlic. Remove the vegetable mixture from the heat and place it in a large mixing bowl. Combine the ground beef, beaten egg, and Parmesan cheese in a mixing bowl. Season with salt and spices to taste. Mix in the cheese cubes until well
  • Make six 2 1/2-inch balls or twelve 1 1/2-inch balls out of the mixture. Fill each muffin cup with a ball. Bake for 12 minutes for jumbo cupcakes or 9 minutes for regularsized cupcakes, or until the internal temperature reaches 73°C/160°F. Remove from the oven and serve while still warm.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a baking dish for 5 minutes in a preheated 180°C/350°F oven, or until warmed through.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories198
  • % Daily Value *
  • Total Fat 9.7g 15%
    • Saturated Fat 6g 30%
  • Sodium 207mg 9%
  • Total Carbohydrate 255g 85%
    • Sugars 16.5g
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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