Stuffed Peppers

Name: Stuffed Peppers
Cuisine: European
Ingredients: 6 large vegetables; 1 tbsp tomato puree; 300g 5% lean mince; 1 can chopped tomatoes; 1 onion (chopped); 2 garlic cloves (minced); 1 veg stock cube; Protein cheese; boiled rice; chopped nuts; peppers

1 step

So easy to make and so versatile! They look great when making a dinner for friends and family and also serve well for lunch the next day. I used to take these into work and reheat them in the microwave and I always got jealous looks from my colleagues eating their cold sandwiches!

Updated at: Thu, 17 Aug 2023 13:37:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories479.5 kcal (24%)

Total Fat20.1 g (29%)

Carbs35.2 g (14%)

Sugars5.9 g (7%)

Protein42.8 g (86%)

Sodium839.4 mg (42%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6vegetables

large

1 Tbsptomato puree

300g5% lean mince

1can chopped tomatoes

Instructions

Step 1

Cut all other vegetables apart from peppers in half lengthways and flesh out the inside, set the flesh aside to put inside the mix later. Heat a lightly greased pan to medium-high heat and add the onion and garlic until softened. Then add the mince and cook for 2-3mins, keep breaking it up in the pan. Add the chopped tomatoes, tomato puree, aubergine flesh and stock cube. Cover and simmer for 10mins. Meanwhile, heat the oven to 180°C, cut the top of the peppers off an deseed. Once the mince sauce has thickened, add in any extras and spoon it into the vegetables, pushing down to make sure it is fully packed. At this stage, add some cheese of your choice if you wish and place the tops of the pepper lids back on. Place in a baking dish and put it in the oven for 20-30mins or until the vegetable skins go slightly brown.