Before rustling up these stuffed peppers, it had been some time since I last had this tasty, tasty meal. The thing I love the most about this meal is the sweet, sweet taste of a slightly roasted bell pepper. So good.
I also love the fact that making stuffed peppers is a doddle, and can be thrown together in about 30 minutes. Want to try out the same recipe as I did? Then read on!
3 Bell Peppers (1.5 per person – or more if you like!)
500g lean beef mince (also works with other meats, I suppose)
Napolina Jar Peeled Plum Tomatoes
3 tablespoons Thyme (or your preferred dried or fresh herb!)
2 cloves of garlic, finely chopped
Half an onion, finely chopped
Grated low fat cheese
Frylight or Olive Oil
Preheat your oven to around 180 – 200 degrees. Whilst the oven is heating up, spray a wok or large frying pan with Frylight, or add a little oil so that the mince will not stick.
Next, most recipes I found tell you to add the garlic and onion but I think adding it in too early runs the risk of ruining the taste, so I browned the mince first, then added the onion, garlic and thyme.
So once the mince is browned and the extra ingredients have had a chance to soften a little, it’s time to add the plum tomatoes! I picked these as they are super sweet and really tomato-ey (and smell amazing).
Open the jar and chuck them on, chopping the tomatoes up with your spatula in a fashion that might seem to an outsider as a little aggressive. You will end up with a yummy sauce to stir in to create this…
Yum yum! Now you have your mince ready, it’s time to prep the peppers by cutting in half and de-seeding. At this moment in time, I have to confess I made a complete mess of trying to de-seed. The little seeds went EVERYWHERE. So top tip – have a dustpan and brush ready to sweep the floor!
Once the peppers are ready, turn them upside down on a foil tray and spritz with Frylight or brush with oil. This will help the skin soften when cooking. Turn back over, and spoon mince into the peppers before topping with cheese!
You might notice that the peppers don’t sit perfectly on their backs once you’ve stuffed them – so just be careful not to overstuff to the point where they are rolling all over the place! Pat down the mixture with the back of the spoon to make sure they are packed well.
Now they are ready to pop in the oven! I left mine in for about 10 minutes – but it depends if you like your roasted peppers a little bit rustic (i.e. a bit burnt). 10 minutes left the ‘shells’ easy to cut and a lovely softened texture without falling apart.
Oooh look at that oozy cheese. Serve with a side salad or rice to complete the dish!