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–+ servings
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 hour
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
 

  1. Heat oven to 200°C, 180°C fan, gas mark as 6
  2. Place cut peppers on a baking tray
  3. 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
  4. Add the chopped tomatoes and tomato purée, cover and cook slowly for a further 5 minutes
  5. Add mince and cook covered for a further 5 minutes, then add wine, and stock and cook until the mixture has reduced
  6. Add the balsamic vinegar glaze, garlic, basil and spinach. Stir the mixture thoroughly and cook to wilt the spinach slightly
  7. Fill the peppers with the meat mixture and bake uncovered for 20 minutes. Remove from oven, add the cheese and sprinkle with smoked paprika
  8. Bake for a further 10 minutes or until peppers are tender, and the cheese golden

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