Beef and Cheese Stuffed Peppers

Enjoy this cheesy supper which is both generous in portion size and low carb!
Cals 585 · Prot 42 · Carbs 40 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
photo
Enjoy this cheesy supper which is both generous in portion size and low carb!
Cals 585 · Prot 42 · Carbs 40 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bell peppers
Red pepper
3 Piece
Olive oil
1 Tbsp
Stuffing
Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Chopped tomatoes
400 Grams
Chicken stock cube
1 Piece
Brown sugar
5 Grams
Chilli flakes
2 Grams
Black pepper
0.5 Tsp
Parmesan
30 Grams
To serve
Baby spinach
60 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Soy sauce
10 ML
Pumpkin seeds
20 Grams

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 this dish in advance, up until step 4. Refrigerate, cover, and bake just in time for dinner.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep peppers

Preheat the oven to 200°C/180°C fan. Slice the 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 for 15-20 min.
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2 Fry mince

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. 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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3 Simmer

Add the chopped tomatoesbrown sugar, stock cubechilli flakes (spicy!) and black pepper. Reduce the heat to low and simmer for 5-10 min until thickened. 
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4 Bake

Grate the Parmesan. Spoon the meat mixture into the baked pepper halves (Clean and reserve the pan). Press it down firmly and pile high. Top with the grated Parmesan. Bake for 20 min further or until the peppers have softened and the cheese has browned. 
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5 Make seed salad

Meanwhile, return the reserved pan to a medium heat. Add the soy sauce and the pumpkin seeds. Fry for 2 min or until the seeds have absorbed the soy sauce. Season the spinach with a drizzle of olive oil and a pinch of salt and pepper. Toss. 
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6 Serve

Serve the stuffed peppers with the spinach salad on the side. 

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 this dish in advance, up until step 4. Refrigerate, cover, and bake just in time for dinner.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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