Stuffed Peppers





Stuffed Peppers
Stuffed Peppers

PREP TIME

15 mins 

COOKING TIME

45 mins 

SERVES

4  PEOPLE
Satisfyingly rich stuffed peppers recipe

INGREDIENTS

  • 4 mixed coloured peppers
  • 2 red onions, halved
  • 2 tablespoons olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, finely diced
  • 150 g lean beef mince
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • 50 g chorizo, chopped
  • 3 dollops Hellmann's Real Mayonnaise
  • 30 g grated reduced-fat cheddar cheese
  • 100 g basmati rice, freshly cooked

  1. Amount per Serving
Title Amount per Serving
Energy 364.99 kcal
Protein 15.34 g
Sugar 9.9 g
Fibre 3.73 g
Fat 17.5 g
Saturated fat 5.44 g

METHOD

  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.

  2. Place whole peppers and red onions on a baking tray, drizzle with a tablespoon of olive oil and roast for 10-15 minutes until cooked through. Leave to cool for 10 minutes.

  3. Reduce oven to 160°C, 140°C, fan, Gas mark 3. Slice the tops of the peppers and retain, remove seeds from the inside. Set red onions aside to cool.

  4. Heat remaining olive oil in large frying pan. Add onions and garlic and cook on medium heat for 3-4 minutes until onions are soft but not brown. Add the mince, cumin and chilli powder and cook on medium heat for 2 minutes until the mince starts to brown. Add the chorizo and cook for a further 2-3 minutes until the chorizo starts to release its juices. Remove from heat and set aside.

  5. Finely chop the roasted red onions. Add the Hellmann’s Real Mayonnaise, rice and roasted red onions to the mince beef mixture and stir well so that the rice, onions and beef are evenly mixed.

  6. Stuff the peppers with the rice mixture, place lids back on and return to oven for 15-20 minutes.

  7. After 15 minutes remove the lids again, add grated cheese and roast for a further 3-4 minutes until the cheese has melted. Remove from oven, add the lids back to serve.