Stuffed Bell Peppers

with Beef and Mozzarella

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low-carb
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low-carb
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Instructions

photo

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.

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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.

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3 Add meat

Add the meat to the pan and cook until well browned.

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4 Stew

Add chopped tomatoes, basil, cinnamon, chilli, salt and black pepper. Cover and let stew on low heat for 10 minutes.

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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.

Tips for fussy eaters

Chop some of the cooked stuffed bell peppers to small cubes and mix with spaghetti.

Pro tip

Fancy a BBQ instead? Leave the peppers whole but remove the top and empty the seeds. Prepare the stuffing and mix the cheese with the meat. Fill the peppers and then roll tightly into foil. Cook on the BBQ for 10–12 minutes.

Mediterranean dinner is served! Bon appétit!

Cooking Time: 40 min

Cals 0 · Prot 0 · Carbs 0 · Fat 0

Ingredients

Number of people

Stuffing

Lean beef mince 0 Grams
Chopped tomatoes 0 Grams

Mediterranean dinner is served! Bon appétit!

Cooking Time: 40 min

Cals 0 · Prot 0 · Carbs 0 · Fat 0

Instructions

photo

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.

photo

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.

photo

3 Add meat

Add the meat to the pan and cook until well browned.

photo

4 Stew

Add chopped tomatoes, basil, cinnamon, chilli, salt and black pepper. Cover and let stew on low heat for 10 minutes.

photo

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.

Tips for fussy eaters

Chop some of the cooked stuffed bell peppers to small cubes and mix with spaghetti.

Pro tip

Fancy a BBQ instead? Leave the peppers whole but remove the top and empty the seeds. Prepare the stuffing and mix the cheese with the meat. Fill the peppers and then roll tightly into foil. Cook on the BBQ for 10–12 minutes.

Ingredients

Number of people

Stuffing

Lean beef mince 0 Grams
Chopped tomatoes 0 Grams
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