Recipes

LFHW UK

Glazed Baked Stuffed Red Pepper

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A great recipe for using up peppers and you can use yellow or green peppers instead of red ones.

Print Recipe

Total Time 1

Servings: 4 portions

Course: Main

Ingredients Method

Ingredients

4 large red peppers, stalks removed, halved and deseeded
100 gram (4oz) reduced fat mature Cheddar cheese, grated
100 gram (4oz) fresh spinach, washed
10 leaves of fresh basil, torn
2 cloves of garlic, peeled and crushed
1 tbsp balsamic vinegar glaze
100 ml strong vegetable stock, made with ½ Knorr cube
100 ml (4floz) white wine
400 gram (14oz) extra lean minced beef
1 tbsp tomato purée
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
0.25 tsp cumin seeds
1 medium onion, peeled and diced
4 tbsp Flora Cuisine
Sprinkling of smoked paprika

Method

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

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