Stuffed red peppers recipe

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  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 312 calories / serving
  • Freezable
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115277 HERO

Heat the sunflower oil in a casserole dish over a medium heat until hot. Sweat the onion and garlic for 6-7 minutes, stirring frequently, until softened. Increase the heat and add the beef mince. Brown well all over, stirring occasionally, and breaking up with a wooden spoon. Reduce the heat and stir through the paprika, seasoning, breadcrumbs and parsley. Remove from the heat.

Preheat the oven to 200°C.

Arrange the red peppers on baking trays and spoon the beef filling into them. Sit the reserve tops back in place and bake for 15-20 minutes until the red peppers are shiny on the outside and cooked. Remove and allow to sit for a few minutes before transferring to serving plates. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 red peppers, tops removed and reserved, seeds discarded
  • 25ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 400g lean beef mince
  • 50g natural breadcrumbs
  • 1tsp paprika
  • small handful of parsley leaves, finely chopped
  • salt
  • pepper
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  • Energy 1306kj 312kcal 16%
  • Fat 13.4g 19%
  • Saturates 4.7g 24%
  • Sugars 12.2g 14%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 23.4g Protein 25.7g Fibre 4.4g

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