Instead of filling the peppers whole, I halve them for maximum cheese coverage
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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.
- 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.
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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