Glazed Baked Stuffed Red Pepper
A great recipe for using up peppers and you can use yellow or green peppers instead of red ones.
- Total Time: 1h
- Serves: 4
Ingredients
- 1 tablespoon tomato purée
- Sprinkling of smoked paprika
- 100 grams (4oz) reduced fat mature Cheddar cheese, grated
- 100 grams (4oz) fresh spinach, washed
- 10 leaves of fresh basil, torn
- 2 cloves of garlic, peeled and crushed
- 1 tablespoon balsamic vinegar glaze
- 100 milliliters strong vegetable stock, made with ½ Knorr cube
- 100 milliliters (4floz) white wine
- 400 grams (14oz) extra lean minced beef
- 4 large red peppers, stalks removed, halved and deseeded
- 1 large beef tomato, chopped
- Sea salt and freshly ground black pepper to taste
- Pinch chilli flakes
- 2 sprigs fresh thyme, stalks removed and chopped
- 1 sprig rosemary, chopped
- 1/4 teaspoon cumin seeds
- 1 medium onion, peeled and diced
- 4 tablespoons Flora Cuisine
Instructions
- Heat oven to 200°C, 180°C fan, gas mark as 6
- Place cut peppers on a baking tray
- Heat Flora Cuisine in a heavy-based frying pan, sweat the onion, cumin seeds, rosemary, thyme, chilli flakes, salt and pepper for 2–3 minutes or until softened
- Add the chopped tomatoes and tomato purée, cover and cook slowly for a further 5 minutes
- Add mince and cook covered for a further 5 minutes, then add wine, and stock and cook until the mixture has reduced
- Add the balsamic vinegar glaze, garlic, basil and spinach. Stir the mixture thoroughly and cook to wilt the spinach slightly
- Fill the peppers with the meat mixture and bake uncovered for 20 minutes. Remove from oven, add the cheese and sprinkle with smoked paprika
- Bake for a further 10 minutes or until peppers are tender, and the cheese golden
