Beef Mince Stuffed Peppers with Rice
Ingredients
- 400 g beef mince
- 4 large bell peppers
- 200 g long-grain rice
- 200 g tinned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 80 g cheddar cheese
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 619 kcal
- Protein
- 30.7 g
- Carbohydrate
- 53.1 g
- of which sugars
- 12 g
- Fat
- 31 g
- of which saturates
- 12.3 g
- Fibre
- 5.4 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C/170°C fan. Cook the rice according to packet instructions, then drain.
- 2
Slice the tops off the peppers and remove the seeds. Place them in a baking dish.
- 3
Fry the diced onion and garlic in the olive oil for 5 minutes, then add the beef mince and brown well.
- 4
Stir in the chopped tomatoes and cooked rice, season generously and cook for 5 minutes.
- 5
Spoon the filling into the peppers, top with grated cheddar and replace the pepper lids. Bake for 25–30 minutes until the peppers are tender.
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