Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast peppers
Preheat the oven to 200°C. Cut the bell peppers in half lengthwise. Empty and rinse. Transfer to an oven casserole. Season with salt and pepper. Bake for about 15 mintues.
2 Prep and fry
Meanwhile, peel and mince onion and garlic. Heat oil in a pan over medium high heat, and fry the onions for 5 minutes.
3 Add meat
Add the meat to the pan and cook until well browned.
4 Stew
Add chopped tomatoes, basil, cinnamon, chilli, salt and black pepper. Cover and let stew on low heat for 10 minutes.
5 Bake and serve
Spoon the meat mixture into the bell peppers. Top with grated mozzarella. Bake in the oven for 20–30 minutes until the peppers are softened and the cheese is nicely browned. Serve with grated parmesan on a bed of fresh lettuce leaves.