One of the ladies in my Facebook group posted a picture and recipe for some stuffed peppers recently so, as I usually do, I took it and made some healthy amends, played about a bit and ended up with these tasty mince stuffed peppers.
My 3 year old son who normally picks peppers out of meals even ate them!
As I did, you can make a big batch of these at once and they will keep nicely in the fridge for a few days as a second dinner or a lunch.
Ingredients: serves 5
1 tbsp coconut oil
1 large onion, finely diced
2 cloves garlic, finely diced or crushed
1 large carrot, grated
1 small courgette, grated
500g beef mince
5 peppers – use whichever colours you like – I chose red and yellow
2 tsp cumin
2 tsp chilli (feel free to add more spices if required)
salt & pepper
200g fresh tomato salsa
strong cheddar cheese to top (optional)
Preheat oven to 200 degrees / 180 degrees fan/ gas mark 4.
Heat the coconut oil in a deep sided frying pan and add the onion. Fry on medium heat for around 3 minutes until it is starting to soften.
Add the garlic and cook for another minute.
Next add the grated carrot and courgette, increase the heat and cook for a further 3 minutes.
Create a well in the centre of the pan and add the mince. Break up with a wooden spoon and cook until browned. Then mix in with the veg and cook until all the mince is cooked through.
While this is cooking, wash the peppers and cut in half, removing the stalk and seeds. Place them on a baking tray, open side up and put them in the oven for 10 minutes.
When the mince mixture is cooked, drain away any excess water. Then add the spices and seasoning and finally the salsa. Mix thoroughly. It might not feel like there is enough sauce but it shouldn’t be runny, it’s just to bind the mince and veg together.
Use a tablespoon to fill each pepper half with the mince mixture ensuring they are flat on on the top and level with the peppers. Top with a sprinkling of cheese if using.
Put the peppers in the oven for 15 minutes until the cheese is browned. Serve with a green salad.