Cep, rocket & Parmesan salad
This delicious, easy-to-make mushroom salad looks really impressive at dinner parties
Stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- drizzle of oil
- 1 large onionchopped
- 2 garlic cloves
- 500g beef mince
- 2 x 400g cans chopped tomatoes
- a few oreganosprigs, leaves picked, or 1 tbsp dried
- 1 beef stock cube
- 2 tbsp tomato ketchup
- 4 peppers(mixed colours are nice)
- 100g grated mozzarellaor cheddar
- small bunch basilleaves picked
Nutrition: per serving
- kcal485
- fat27g
- saturates12g
- carbs22g
- sugars19g
- fibre7g
- protein35g
- salt1.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
step 2
Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
step 3
When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.
