Roasted Bolognese Stuffed Peppers

Name: Roasted Bolognese Stuffed Peppers with Cucumber, Feta and Olive Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 3 Piece of Red pepper; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Carrot; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 15 ML of Soy sauce; 15 ML of Worcestershire sauce; 4 Grams of Dried oregano; 100 ML of Water; 1 Tsp of Black pepper; 15 Grams of Fresh parsley; 2 Piece of Cucumber; 40 Grams of Kalamata olives; 50 Grams of Feta cheese; 10 Grams of Fresh mint; 15 ML of Balsamic vinegar; 15 Grams of Honey; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

with Cucumber, Feta and Olive Salad

Bolognese is a meat-based sauce originating from the region of Bologna in Italy.

243 Reviews

Cals 639 · Prot 50 · Carbs 61 · Fat 24

Low Carb

45 min

Roasted Bolognese Stuffed Peppers with Cucumber, Feta and Olive Salad

Bolognese is a meat-based sauce originating from the region of Bologna in Italy.

243 Reviews

Cals 639 · Prot 50 · Carbs 61 · Fat 24

Low Carb

Ingredients

Stuffed peppers

Grass fed Beef Mince Lean

350 Grams

Red pepper

3 Piece

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Red onion

1 Piece

Garlic cloves

2 Piece

Carrot

1 Piece

Tomato paste

30 Grams

Tomato passata

200 Grams

Soy sauce 9*10*11*

15 ML

Worcestershire sauce 6*11*

15 ML

Dried oregano

4 Grams

Water

100 ML

Black pepper

0.5 Tsp

Fresh parsley

15 Grams

Salad

Cucumber

2 Piece

Kalamata olives

40 Grams

Feta cheese 4*

50 Grams

Fresh mint

10 Grams

Balsamic vinegar 14*

15 ML

Honey

15 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *6 Fish, *4 Milk, *14 Sulphur Dioxide

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)	2678 / 639
Fats (g)	23.5
of which saturated (g)	8.6
Carbohydrates (g)	61
of which sugars (g)	31.6
Fibers (g)	12.9
Proteins (g)	49.7
Salt (g)	6.4

*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/ 180°C fan.
Slice the peppers in half lengthwise.
Remove their stems and deseed them.
Place the peppers onto a baking tray with a pinch of salt and a drizzle of oil.
Toss well and roast for 15 min.

2 Fry mince

Meanwhile, peel and finely chop the red onion.
Peel and mince the garlic.
Peel and grate the carrot.
Heat a large pan over a medium-high heat with a drizzle of oil.
Once hot, add the onions, garlic and carrot with a pinch of salt.
Fry for 6-8 min until softened.
Add the beef mince.
Cook for 4-5 min further, breaking it up with a spatula.

3 Simmer

Add the tomato paste, tomato passata, soy sauce, Worcestershire sauce, dried oregano and measured water.
Reduce the heat to medium.
Simmer for 5 min until thickened.
Remove from the heat.
Season with salt and black pepper.
Set aside.