Greek-style stuffed peppers with beef recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 446 calories / serving
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A tasty Greek twist on the classic stuffed peppers. This vibrant version is packed with all the delicious flavours of the Mediterranean including sundried tomatoes and creamy feta cheese. Kids will love this colourful family-friendly one-dish meal.

  1. Ensure your peppers can stand upright, slicing slivers from the bottom, if needed (but don’t discard). Put the peppers in in a large pan of boiling water for 5 mins to soften slightly, then remove and set aside.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 5 mins until browned. Add any pepper off-cuts, the spring onions and garlic and cook for a further 1-2 mins. Add the red wine or stock and leave to bubble for 1 min.
  3. Stir in the tomato purée, pasta sauce, oregano, paprika and cinnamon; season well. Continue cooking, over a medium heat, for 7 mins.
  4. Stand the peppers upright on a baking tray lined with kitchen foil. Spoon the beef mixture into the peppers and top each with the cheese. Bake for 20 mins, until the cheese is bubbling and golden.
  5. Serve with a mixed salad and some crusty bread on the side, if you like.

Top Tip: To make the mince go further, add 1 x 250g pack Tesco Basmati microwave rice to the filling mixture.

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  • Ingredients

  • 4 peppers, tops sliced off and deseeded
  • 1-2 tbsp olive oil
  • 1 x 500g pack lean beef steak mince
  • 1 x 100g bunch spring onions, sliced
  • 2 large garlic cloves, crushed
  • 125ml red wine or beef stock
  • 2 tbsp tomato purée
  • 340g sundried tomato pasta sauce
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • 50g grated cheese, such as a mixture of Parmesan and Cheddar, or feta
  • mixed salad, to serve (optional)
  • crusty bread, to serve (optional)
  • Energy 1865kj 446kcal 22%
  • Fat 24g 34%
  • Saturates 9g 45%
  • Sugars 16g 18%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 18.1g Protein 35.1g Fibre 5.2g


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