SPICY BEEF STUFFED RED PEPPERS

SPICY BEEF STUFFED PEPPERS
　
Serves: 6
Preparation time: 15 minutes
Cooking time: Under 40 minutes


Ingredients




375g/12oz lean beef mince

3 large red peppers

15ml/1tbsp olive oil

½ small onion, peeled and finely chopped

The Ingredients

2 garlic cloves, peeled and finely chopped

1 celery stick, finely chopped

250g/9oz jar antipasti prepared roasted vegetables, roughly chopped (peppers or sundried tomatoes)

2 tablespoons tomato puree

Generous pinch Italian spices or oregano and chilli to taste

Salt and freshly milled black pepper

50g/2oz grated Cheddar cheese

Fresh thyme sprigs, to garnish

　

　

Method:

Preheat the oven to Gas mark 6, 200°C, 400°F.
Cut the peppers in half lengthwise and scoop out the seeds and membrane. Place on a baking tray, drizzle with the oil and roast for 15-20 minutes.

Dry frying the ingredients

Meanwhile, heat a large non-stick frying pan and dry fry the minced beef with the onion and garlic for 3-4 minutes, until the mince is brown, breaking up any lumps with the back of a spoon.

Drain any excess meat juices from the pan. Add the roasted vegetables, tomato puree, celery, spices and herbs and seasoning.

Remove the peppers from the oven, add the filling, cover with foil and continue to cook for a further 10 minutes.

Sprinkle over the cheese and return to the oven for a further 5 minutes or until the cheese melts.

Garnish with the thyme leaves before serving.

(Ingredients easily adjusted for fewer portions)

Serve garnished with thyme

A delicious lunch or supper dish