Beef and Mozzarella Stuffed

Peppers

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Instructions

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1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. Remove the seeds. Add the peppers to an ovenproof dish, drizzle with olive oil and roast in the oven for 15-20 min.

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2 Prep and fry

Meanwhile, peel and chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with pinch of salt for 5 min.

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3 Add meat

Add the beef mince to the pan and fry for 5 min or until well browned. Add the garlic and fry for 2 min further.

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4 Add and stew

Add the chopped tomatoes, brown sugar, dried basil, chilli flakes (spicy!) and black pepper. Reduce the heat to low and simmer for 5-10 min until thickened. Season with salt to taste.

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5 Bake

Grate the Parmesan. Spoon the meat mixture into the baked bell pepper halves. Press it down firmly and pile high. Top with the grated Parmesan and grated mozzarella. Bake in the oven for 20 min or until the peppers have softened and the cheese has browned.

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6 Serve

Meanwhile, wash and dry the spinach. Just before serving, season the spinach with a drizzle of olive oil and a pinch of salt and pepper. Toss. Serve the stuffed peppers with the spinach salad.

Tips for fussy eaters

Go easy on the chilli flakes. Chop up some of the cooked stuffed peppers and serve with spaghetti.

Pro tip

You can prepare the whole dish in advance, up until step 5. Refrigerate, cover, and bake just before dinnertime.

Enjoy this satisfying supper which is both generous in portion size and low carb!

Cooking Time: 40 min

Cals 638 · Prot 52 · Carbs 38 · Fat 31

Gluten-Free

Ingredients

Number of people

Bell peppers

Red bell pepper 3 Pieces
Olive oil 1 Tbsp

Stuffing

Beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Chopped tomatoes 400 Grams
Brown sugar 5 Grams
Dried basil 2 Grams
Chilli flakes 2 Grams
Black pepper 1 Tsp
Parmesan 30 Grams
Grated mozzarella 60 Grams

To serve

Baby spinach 60 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Enjoy this satisfying supper which is both generous in portion size and low carb!

Cooking Time: 40 min

Cals 638 · Prot 52 · Carbs 38 · Fat 31

Gluten-Free

Instructions

photo

1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. Remove the seeds. Add the peppers to an ovenproof dish, drizzle with olive oil and roast in the oven for 15-20 min.

photo

2 Prep and fry

Meanwhile, peel and chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with pinch of salt for 5 min.

photo

3 Add meat

Add the beef mince to the pan and fry for 5 min or until well browned. Add the garlic and fry for 2 min further.

photo

4 Add and stew

Add the chopped tomatoes, brown sugar, dried basil, chilli flakes (spicy!) and black pepper. Reduce the heat to low and simmer for 5-10 min until thickened. Season with salt to taste.

photo

5 Bake

Grate the Parmesan. Spoon the meat mixture into the baked bell pepper halves. Press it down firmly and pile high. Top with the grated Parmesan and grated mozzarella. Bake in the oven for 20 min or until the peppers have softened and the cheese has browned.

photo

6 Serve

Meanwhile, wash and dry the spinach. Just before serving, season the spinach with a drizzle of olive oil and a pinch of salt and pepper. Toss. Serve the stuffed peppers with the spinach salad.

Tips for fussy eaters

Go easy on the chilli flakes. Chop up some of the cooked stuffed peppers and serve with spaghetti.

Pro tip

You can prepare the whole dish in advance, up until step 5. Refrigerate, cover, and bake just before dinnertime.

Ingredients

Number of people

Bell peppers

Red bell pepper 3 Pieces
Olive oil 1 Tbsp

Stuffing

Beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Chopped tomatoes 400 Grams
Brown sugar 5 Grams
Dried basil 2 Grams
Chilli flakes 2 Grams
Black pepper 1 Tsp
Parmesan 30 Grams
Grated mozzarella 60 Grams

To serve

Baby spinach 60 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
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