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Mince Stuffed Peppers
Superb dish as a main dish, starter and as a side dish.
4.72
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Course:
Main Dish, Side Dish
Cuisine:
French
Keyword:
Bake, Beef, Cheese, Fry, Mince, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
People
Calories:
535
kcal
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Ingredients
Metric
Imperial
4
large
mixed bell peppers
any colour
500
g
beef mince
12% fat is best
1
large
onion
chopped
2
cloves
garlic
minced
800
g
chopped tomatoes
tins are good
1
tbsp
dried oregano
1
large
beef stock cube
2
tbsp
tomato ketchup
100
g
cheddar
grated
1/4
bunch
parsley
Get ingredients with
Instructions
Place a large pan (with lid) over a medium high heat and add a little oil.
Add the chopped onion and fry for a few minutes until soft.
Add the beef mince and garlic and cook continual stirring until the mince has browned.
The mince needs to be small pieces so break up any chunks using your spoon.
Preheat oven to 200C/180C fan/390F or gas 6
When browned, add the tomatoes, stock cube(crumbled), oregano and tomato ketchup.
Stir well to combine everything. Taste the mixture and season accordingly.
Add the lid and reduce the heat until at a simmer.
Simmer for 30 minutes.
Whilst the filling is simmering away, slice the top off the peppers and remove the seed and white membrane..
Lightly oil a roasting tin and stand the peppers up, open top upwards and place in the preheated oven for 20 minutes.
Once the mince has been simmering and the peppers baked, fill each pepper carefully until full.
Grate a little cheese over the top of each pepper and return to the oven for a further 10 minutes.
Serve immediately.
Nutrition
Calories:
535
kcal
|
Carbohydrates:
25
g
|
Protein:
32
g
|
Fat:
34
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
2
g
|
Cholesterol:
115
mg
|
Sodium:
844
mg
|
Potassium:
1208
mg
|
Fiber:
7
g
|
Sugar:
15
g
|
Vitamin A:
5980
IU
|
Vitamin C:
236
mg
|
Calcium:
314
mg
|
Iron:
6
mg