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Stuffed Peppers

Instead of filling the peppers whole, I halve them for maximum cheese coverage. You may not want this dish spicy so the chilli’s can be left out.

4 tbsp olive oil

1 onion, diced

2 cloves garlic, finely chopped

2 chilli (optional), finely chopped

500 g beef mince

500 g passata

1 tbsp dried oregano

200 ml beef stock

4 peppers, halved

100 g grated mozzarella

Stuffed peppers roasted and ready to serve

Preheat the oven to 180C fan

Add half the olive oil to a frying pan over a low heat. Sauté the onions for 5 minutes, add the garlic and chilli and continue to sauté for a further 5 minutes.

Turn the heat up, add the mince, season well with salt and pepper. Mix into the onions and brown all over. Add the passata, oregano and stock. Lower the heat and cook for 20 minutes, stirring occasionally.

Meanwhile, lightly grease a baking tray, add the peppers cut side up, drizzle with the remaining olive oil, season with salt and pepper and roast for 20 minutes.

Once the mince is cooked, spoon into the pepper halves, top with cheese and return to the oven for 15 minutes until the cheese is bubbly and lightly coloured.

I served this with my Greek salad (but this time I cubed the salad and Feta) and Nick’s Tzatziki.

Stuffed peppers

Stuffed Peppers

Jules
Instead of filling the peppers whole, I halve them for maximum cheese coverage
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Servings 4 people
Calories 609.2 kcal

Ingredients
  

  • 4 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic finely diced
  • 500 g beef mince
  • 500 g passata
  • 200 ml beef stock
  • 4 peppers halved and desssed
  • 100 g grated mozzarella

Instructions
 

  • Preheat the oven to 180C fan
  • Add half the olive oil to a frying pan over a low heat. Sauté the onions for 5 minutes, add the garlic and chilli and continue to sauté for a further 5 minutes. 
  • Turn the heat up, add the mince, season well with salt and pepper. Mix into the onions and brown all over. Add the passata, oregano and stock. Lower the heat and cook for 20 minutes, stirring occasionally.
  • Meanwhile, lightly grease a baking tray, add the peppers cut side up, drizzle with the remaining olive oil, season with salt and pepper and roast for 20 minutes.
    Peppers ready to roast
  • Once the mince is cooked, spoon into the pepper halves, top with cheese and return to the oven for 15 minutes until the cheese is bubbly and lightly coloured.
    Stuffed peppers roasted and ready to serve

Nutrition

Calories: 609.2kcalCarbohydrates: 21gProtein: 31.5gFat: 45.3gSaturated Fat: 15gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 23gTrans Fat: 1.5gCholesterol: 108.5mgSodium: 381.1mgPotassium: 1253.6mgFiber: 4.9gSugar: 10.6gVitamin A: 1247.5IUVitamin C: 111.4mgCalcium: 196.4mgIron: 5.5mg
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