Chilli Stuffed Peppers
found in Mains - Meat Dishes
 | 9 SPs |  | Nut Free |
Prep: 15 minutes
Cook: 30 minutes
Difficulty:
Challenging
A satisfying and healthy supper containing plenty of vegetables.
Ingredients
- 10 sprays calorie controlled cooking spray
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 175g beef mince
- 350g chilli con carne sauce
- 400g kidney beans
- 1 red pepper, halved length ways and cored
- 1 yellow pepper, halved length ways and cored
- 4 coriander leaves
- 8 white bread, slices
- 15g cheddar cheese (mature)
Directions
1
Mist a pan with the cooking spray and add the onion. Fry, stirring, for 5 mins until softened, then add the garlic and chilli. Fry for another 5 min, stirring. Add the beef and cook, stirring, for 5 mins until browned.
2
Stir in the sauce, then half-fill its jar with water and add to the pan with the kidney beans.. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 25 mins.
3
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Put the peppers, cut-side up, in an overpoof dish. Stir the coriander into the chilli mixture and spoon into the peppers.
4
Blitz the bread in a blender to make crumbs and sprinkle over the peppers. Cove loosely with foil and bake for 30 mins. Remove the foil, scatter over the cheese, then bake for 10 mins. Serve with salad.
Ratatouille
Carrot Tahini Salad with Sliced Chickpeas
Pearl Couscous Salad with Cherries & Rocket
Sweet Potato and Chorizo Bites