Stuffed Bell Peppers
Sweet bell peppers filled with a rich risotto topped with crispy cheese. Yummy!
Ingredients
- 500 g minced meat beef
- 1 tbsp olive oil
- 30 g butter
- 1 tsp meat seasoning
- 65 g onion diced
- 20 g garlic diced
- 1 tsp curry powder
- ½ vegetable stock cube
- 440 ml boiling water
- 120 g peas frozen
- 400 g tomato chunks canned
- 2 tbsp tomato paste
- 1 tbsp Worchestershire sauce
- 200 g rice basmati
- 8 bell peppers
- 100 g grated cheese
- Bread crumbs
Instructions
- Preheat oven at 200C.
- Clean the center of the bell peppers well. Season them with salt & pepper. Brush them lightly with some olive oil. Place them in a baking dish & cook them in the oven for 15 minutes.
- Heat the olive oil & melt the butter in a pan. Cook the minced meat & the meat seasoning for 4 minutes over high heat, stirring frequently.
- Add the onions, garlic, peas, curry powder, pepper & Worchestershire sauce. Stir well together & cook for 5 minutes over medium to high heat, stirring occasionally.
- Add the tomato chunks, tomato paste & rice. Stir well together.
- Add the water & the stock cube. Bring to a boil & then simmer for 20 minutes.
- When the rice is done cooking, set aside.
- Start filling the bell peppers with the rice mixture.
- Top them with some grated cheese & bread crumbs.
- Cook them in the oven for 15 minutes.
Nutrition
Calories: 765kcalCarbohydrates: 66gProtein: 37gFat: 39gSaturated Fat: 16gCholesterol: 116mgSodium: 458mgPotassium: 1179mgFiber: 9gSugar: 14gVitamin A: 8075IUVitamin C: 321mgCalcium: 293mgIron: 6mg
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