Beef Stuffed Peppers

These peppers are stuffed with lean beef mince, roasted vegetables, tomato passata, onions and cheese.

Prep Time: 15 mins

Cook Time: 40 minutes

Serves: 6 people

Ingredients

  • 375g lean beef mince
  • 3 large red peppers
  • 1 tablespoon olive oil
  • ½ small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 250g antipasti prepared roasted vegetables, roughly chopped
  • 200ml tomato passata
  • 1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
  • 50g grated reduced fat cheese
  • Fresh thyme sprigs, to garnish

Method

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. 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.
  3. Meanwhile, heat a large non-stick frying pan and dry fry the mince with the onion and garlic for 3-4 minutes, until the mince is brown, breaking up any lumps with the back of a spoon.
  4. Drain any excess meat juices from the pan and transfer to a large bowl. Add the roasted vegetables, passata, celery, oregano and seasoning.
  5. Remove the peppers, add the filling, cover with foil and continue to cook for a further 10 minutes.
  6. Sprinkle over the cheese and return to the oven for a further 5 minutes or until the cheese melts.
  7. Garnish with the thyme leaves and serve immediately.