Stuffed peppers

This dish is SO easy and perfect if like me you’re mindful of the amount of white bread and pasta you eat just because it holds your meat together. Using juicy bell peppers as your mince vessels and a bit of brown rice to bind it this is a relatively healthy dish that can be bulked out for the big boys with some steamed veg and sweet potato chips.

Makes enough for 2/3

500g lean mince

3 bell peppers (I like to use one of each colour but red is definitely my fave)

1/2 cup brown rice

1 beef stock cube

Handful of sliced Jalapeno peppers

Clove of garlic (chopped thinly)

1 tin of chopped tomatoes

Handful of grated Parmesan

First of all get your rice cooker on and while your rice is cooking slice your peppers in half, removing the stalky bits and seeds.

Fry your garlic and mince and when brown crush a stock cube over the top. Stir in the Jalapeno peppers and when your rice is cooked, chuck that in too. I like to add a drop of Henderson’s Relish here but I add it to pretty much everything…

Pop your peppers in a casserole dish and fill each one with your mince mixture. Really squish it down to squeeze in as much as you can. Then pour your chopped toms over the top of all of the packed peppers. Sprinkle Parmesan on the top and add a little pepper if you fancy.

Depending on the depth of your peppers you might find you have some mixture left. It keeps well in a sealed bag in the fridge for a couple of days so either keep some back for your next batch of stuffed peppers or do what I did and keep it as a mid-week lunch option.

Stick in the oven for about an hour at around 200 or until the peppers are nice and squishy and the toms are cooked through.