stuffed peppers

Stuffed peppers

Stuffed peppers

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese


    • drizzle of oil
    • large onion, chopped
    • garlic cloves
    • 500g beef mince
    • 2 x 400g cans chopped tomatoes
    • a few oregano sprigs, leaves picked, or 1 tbsp dried
    • 1 beef stock cube
    • 2 tbsp tomato ketchup
    • 4 peppers (mixed colours are nice)
    • 100g grated mozzarella or cheddar
    • small bunch basil, leaves picked



    • STEP 1

      Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.

    • STEP 2

      Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.

    • STEP 3

      When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

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