BEEF STUFFED PEPPERS

Simple, Lean, Delicious

A dinner that fits your goals without much fuss. Lean beef mince cooked with onion, garlic and tomato, stuffed into halved peppers and baked until tender. Great for meal prep, and they reheat well for lunch the next day. 30g of protein per serving and low glycaemic.

Suitable for Dairy Free Diet, Gluten Free Diet, High Fibre Diet, Low Carbohydrate Diet, Low Glycaemic Diet

Serves: 4 |

Cook Time: 45 minutes

Ingredients

4 large bell peppers, halved and deseeded
500g lean beef mince
1 onion, finely diced
3 garlic cloves, minced
1 x 400g tin chopped tomatoes
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 tablespoons olive oil
Small handful fresh basil, chopped
Salt and black pepper

Directions

CONVENTIONAL METHOD

Preheat the oven to 200°C (180°C fan).
Heat olive oil in a pan over medium heat. Add onion and cook for 5 minutes until softened.
Add garlic, oregano and smoked paprika. Cook for 1 minute until fragrant.
Add beef mince and cook, breaking it up with a spoon, until browned all over.
Stir in the chopped tomatoes. Simmer for 10 minutes until thickened. Season with salt and pepper.
Spoon the mixture into the pepper halves and place in a baking dish. Bake for 20-25 minutes until the peppers are tender.
Scatter fresh basil over the top before serving.

THERMOMIX METHOD

Preheat the oven to 200°C (180°C fan).
Add onion and garlic to Thermomix bowl. Chop 5 sec/speed 5.
Add olive oil, oregano and smoked paprika. Sauté 3 min/120°C/speed 1.
Add beef mince. Cook 8 min/100°C/reverse/speed 1, breaking up as it cooks.
Add chopped tomatoes. Cook 10 min/100°C/reverse/speed 1. Season with salt and pepper.
Spoon the mixture into the pepper halves and bake for 20-25 minutes until tender.
Scatter fresh basil over the top before serving.