Thursday, 7 November 2013

Spicy Beef Stuffed Peppers

You can make these peppers as spicy as you like by increasing the amount of chilli powder used.
Serves 4
Syns per serving: Extra Easy - Syn-free**
**add 6 Syns per serving if not using the Primula as a Healthy Extra choice
• Fry Light
• 2 large red peppers and 2 large yellow peppers, halved lengthways and deseeded
• 70gm plain boiled rice
• 450gm extra lean minced beef
• 1 large onion, finely chopped
• half a teaspoon of chilli powder
• 1 garlic clove, crushed
• 400gm can chopped tomatoes
• 1tbsp tomato puree
• 250ml beef stock
• 400gm can kidney beans, drained
• 320gm Primula Cheese Light
1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Spray a baking tray with Fry Light. Put the peppers on the tray and roast in the oven for 10 minutes. Set aside to cool.
2. Cook the rice according to the packet instructions, then drain well.
3. Meanwhile, place a frying pan sprayed with Fry Light over a medium heat and fry the mince until cooked through. Add the onion, chilli powder and garlic and fry for 5 minutes.
4. Add the tomatoes, tomato puree and stock, then simmer for 10 minutes. Remove from the heat and then stir in the rice and the kidney beans.
5. Swirl half the Primula into the pepper halves and spoon in the mince mix. Return to the oven for 10 minutes.
6. Top with the remaining Primula and serve.

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