6th April – Beef mince stuffed peppers

Ingredients (serves 2):

  • 200g beef mince
  • 3-4 bell peppers – tops cut off and seeds removed
  • 1 stick of celery
  • 1 tin of chopped tomatoes
  • 1-2 chopped peppers
  • 1/2 onion – chopped
  • 2 spring onions – sliced
  • 1 heaped teaspoon of dried parsley
  • Cheese – grated for topping the peppers
  • Salt and pepper to taste

Start by heating the oven up to 180 degrees C.  In a pan add a little oil or butter and fry off the garlic and beef mince under the meat has browned off.  Add in the onion, peppers and celery and cook for a couple of minutes, stirring regularly.  Add in the tinned tomatoes and the spring onion.  Stir around for a minute or so, still on a medium heat.  Add the parsley and salt and pepper to taste.  Simmer for as long as your like; at least ten minutes is good.

Take the hollowed out peppers and place them onto a baking tray.  A good tip to keep them upright is to use chopsticks or skewers in a mesh, piercing through each pepper. 🙂

When the sauce has simmered for a while, making sure it doesn’t go dry, divide it up amongst the peppers.  If you have any leftover, you can just serve this on the side or save it for another day.  Place the stuffed peppers into the oven for around 20 minutes.  After 20 minutes, remove the peppers from the oven and top well with the grated cheese, don’t worry about being messy.  Return the peppers to the oven and bake until the cheese has melted well into the peppers.  Serve straight away with salad, chips or both!

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