Beef Stuffed Peppers

Red peppers stuffed with beef mince, roasted vegetables, onions, garlic and cheese. A great recipe for the kids.

Method

1. Preheat the oven to Gas mark 6, 200°C, 400°F.
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.

Notes

If preferred use grated mozzarella cheese instead.