Beef Stuffed Peppers Beef Stuffed Peppers

Beef Stuffed Peppers

This is a great recipe served as a starter.

prep time
15 mins

cook time
40 minutes

serves
6 people

  • Energy

    174kcal

  • Fat

    7.4g

  • Saturates

    2.7g

  • Carbs

    9.8g

  • Sugars

    8.1g

  • Fibre

    3.4g

  • Protein

    17.6g

  • Salt

    1g

Ingredients

  • 375g/12oz lean beef mince
  • 3 large red peppers
  • 15ml/1tbsp olive oil
  • ½ small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 250g/9oz antipasti prepared roasted vegetables, roughly chopped
  • 200ml/7floz tomato passata
  • 15ml/1tbsp freshly chopped oregano or 5ml/1tsp dried oregano
  • Salt and freshly milled black pepper
  • 50g/2oz grated reduced fat cheese
  • Fresh thyme sprigs, to garnish

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.

Tips:

If preferred use grated mozzarella cheese instead.