Try something new this week with this flavoursome beef recipe. An easy and healthy midweek meal, it uses the same ingredients as a classic cottage pie but with a new and tasty twist.
Put the carrot, celery, onion and potatoes into a large saucepan and pour over 2 tbsp olive oil. Cover with a disc of nonstick baking paper and a lid, then cook over a low heat for 6-8 minutes until softened, stirring occasionally.
Meanwhile, prepare the peppers. Make sure the peppers can stand upright by slicing slivers from the bottom. Slice the top off each pepper, about 1.5cm (3/4in) from the top, keeping the stalk intact. Use a sharp knife to carefully cut away and discard the seeds and any excess white pith inside the peppers. Reserve the lids and set the peppers aside.
Preheat the oven to gas 6, 200°C, fan 180°C. Uncover and remove the baking paper from the pan. Add the beef mince and turn up the heat to medium/high. Cook for 3-4 minutes until the mince is browned. Add the garlic and cook for 1 minute before adding the tomato purée, herbs and paprika (if using). Stir well and cook for a further minute. Add the red wine or stock, then reduce the heat to a simmer, cover and cook for 8-10 minutes.
Pour some water into a baking tray and stand the peppers upright on the tray. Spoon the beef mixture into the peppers and put the lids on top. Drizzle lightly with olive oil and bake for 25-30 mins until the peppers are tender. Serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This delicious recipe was created by food vloggers the Chiappa Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.