Stuffed Peppers with Beef,

Macaroni, Leeks and Mozzarella
Calorie smart
Stuffed peppers with a modern twist.
Cooking time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Lean beef mince
0 Grams


1 Roast
Pre-heat the oven to 200°C. Cut the bell peppers In half length wise and empty the content. Place on a roasting dish and pop in the oven until the filling is ready (up to 20 minutes).
2 Cook pasta
Cook the macaroni in boiling water with a pinch of salt for 6-8 minutes until "al dente". Drain well.
3 Cook meat
Wash and chop leeks. Crush garlic. Heat oil in a pan over medium heat and cook leeks and garlic for 5-6 minutes. Add the minced meat to the pan and cook for a few minutes, until slightly brown. Season with oregano, salt, pepper and the chilli.
4 Mix
Remove from heat, add the macaroni and sour cream and mix well.
5 Fill peppers
Take the peppers ot of the oven and fill with macaroni mix. Fill the peppers generously and don’t worry about the filling going over. The crispy filling is the best. Sprinkle with mozzarella and cook the peppers in the oven for 15-20 minutes.
6 Serve
Wash and chop the lettuce, cut the cucumber and radish into slices. Season the salad with black pepper, a drizzle of olive oil and the apple cider vinegar and mix it. Once the peppers are ready, remove from oven and allow to stand for 5 minutes. Serve with the salad on the side.
Tips for fussy eaters
Serve some of the stuffing separately with cheese and ketchup.
Pro tip
This reheats well, so get ready for some tasty leftovers!

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