Beef Mince Stuffed Peppers

• 500 gbeef mince
• 150 gcooked long-grain rice
• 1medium carrot, grated
• 1small courgette, grated
• 1 x 400gcan chopped tomatoes
• sea salt and black pepper, to taste
• 2 tbspgarlic-infused olive oil
• 1 tspsmoked paprika
• 1 tspdried oregano
• 75 gmature cheddar, grated
• 2 tbspchopped chives
• 1 tbspchopped flat-leaf parsley (optional) (optional)
• 4peppers, tops removed
• 100 gdried red lentils, rinsed
• 1lemon, cut into wedges (optional)

Method

1. 1Heat the oven to 190°C fan. Simmer the rinsed dried lentils in a separate pan of water for 10–15 minutes, or until tender, then drain. Meanwhile, stand the cleaned peppers in a snug baking dish.
2. 2Heat the garlic-infused oil in a large frying pan over medium-high heat. Pat the beef mince dry and season generously with salt and pepper before it hits the pan.
3. 3Brown the mince in two batches for 4–5 minutes per batch, breaking it apart until browned. Return both batches to the pan.
4. 4Add the grated carrot and courgette and cook 3–4 minutes until softened but still holding texture. Scatter in the smoked paprika and oregano and stir for 30–60 seconds until fragrant.
5. 5Pour in the chopped tomatoes with a splash of water. Add the cooked red lentils and simmer for 6–8 minutes until the sauce is thick but moist and clings to the back of a spoon. Taste.
6. 6Off the heat, stir through the cooked rice and most of the grated cheddar so the filling is cohesive and slightly creamy from the melting cheese.
7. 7Spoon the filling into the peppers, pressing down firmly to pack every corner. Scatter the remaining cheddar over the tops and bake for 20–25 minutes, until the peppers are tender to the tip of a knife and the cheese is golden and bubbling at the edges.
8. 8Rest for 5 minutes, then scatter with the chives. Add the optional parsley and lemon wedges if using.

Per serving

kcal

681

protein

37.6g

fibre

10.8g

carbs

41.9g

fat

40.7g