Beef and Mozzarella Stuffed Peppers
Instructions
1 Bake 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.
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.
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.
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.
5 Bake
Grate the Parmesan. Spoon the meat mixture into the baked pepper halves. Press it down firmly and pile high. Top with the grated Parmesan and grated mozzarella. Bake for 20 min further or until the peppers have softened and the cheese has browned.
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 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 5. Refrigerate, cover, and bake just in time for dinner.
Enjoy this cheesy supper which is both generous in portion size and low carb!
Cooking Time: 40 min
Cals 654 · Prot 49 · Carbs 40 · Fat 31
Gluten-Free
Ingredients
Bell peppers
Stuffing
To serve
Enjoy this cheesy supper which is both generous in portion size and low carb!
Cooking Time: 40 min
Cals 654 · Prot 49 · Carbs 40 · Fat 31
Gluten-Free
Instructions
1 Bake 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.
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.
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.
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.
5 Bake
Grate the Parmesan. Spoon the meat mixture into the baked pepper halves. Press it down firmly and pile high. Top with the grated Parmesan and grated mozzarella. Bake for 20 min further or until the peppers have softened and the cheese has browned.
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 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 5. Refrigerate, cover, and bake just in time for dinner.
Ingredients
Bell peppers
Stuffing
To serve
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