Stuffed peppers

Stuffed peppers

Ingredients

  • Beef mince, 10% fat

    85g

  • Brown rice

    (0.2 cups) 30g

  • Cheese, mozzarella

    15g

  • Peppers

    (1 pc) 160g

  • Olive oil

    (0.2 tsp) 3g

  • Onion

    (0.3 pc) 20g

  • Tomato Passata

    (3.5 tbsp) 35g

  • Garlic

    (1 pc) 5g

Method

  • Preheat the oven to 200°C/180°C (fan assisted)/gas mark 6
  • Cook the rice according to the instructions on the packaging
  • Cut the tops off the peppers and scoop out the seeds. Place the peppers cut-side up in a baking dish
  • Heat the oil in a large frying pan over medium-high heat. Add the mince and chopped onion and garlic, and season with salt and pepper. Cook for 5-8 minutes or until the mince is browned
  • Add the tomato passata and season with salt and pepper, if needed
  • Add the rice and mix well
  • Fill the peppers with the rice mixture and sprinkle the cheese on top. Cover the peppers with foil and pour a small amount of water into the bottom of the baking dish. Bake for 30 minutes
  • Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 minutes

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