Stuffed Peppers
Servings: 3 people
Calories: 557kcal
Ingredients
- 6 Sweet Peppers any colour is good!
- 500 g Minced Beef not that silly 5% fat stuff - at least 12% fat
- 1 large White Onion peeled chopped
- 2 cloves Garlic peeled and grated
- 1 red Chilli chopped (we don't bother removing the seeds but you can do)
- 400 g Cherry Tomatoes 1 tin to most of us
- 2 tbsp Tomato Ketchup
- 150ml Water
Instructions
First make the stuffing
- Gently fry the onion, garlic and chilli until the onion is soft and translucent. Once you are at this stage add the minced beef and cook until the meat is browned all through
- Add the tomato ketchup (this is absolutely essential to a good stuffing!) and cook until the ketchup is releasing its oil.
- Whiz the tomatoes in a blender or hand blender to turn them from cherry tomatoes to chopped tomatoes - it is really worth using the cherry tomatoes for the taste they give! Add the tomatoes and the water and cook for around 20 minutes
Next stuff the peppers
- Preheat the oven to 180°C, gas mark 4
- Cut the tops off the peppers carefully so that they can be placed on top when cooking. Deseed the peppers and, if necessary carefully slice a very thin layer off the bottom to ensure that they stand up nicely. (Occasionally you get a pepper that is just too mis-shapened to stuff ... we tend to chop it up and sprinkle on the top of the filled peppers!)
- Line a roasting tin with foil - it is a bit of a nightmare to clean otherwise! Place the peppers in the roasting tin and fill with the stuffing to the very top and put the top back on
- Roast in the oven for about 45 minutes and enjoy!
Nutrition
Calories: 557kcal | Carbohydrates: 28g | Protein: 33g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 118mg | Sodium: 291mg | Potassium: 1352mg | Fiber: 7g | Sugar: 18g | Vitamin A: 8162IU | Vitamin C: 340mg | Calcium: 106mg | Iron: 5mg