A family friendly budget meal recipe.
Cook: 50 Mins
Serves: 4
Price: £1.70 per serving
Nutritional Information
Each 445g serving contains
Energy
9332kj
498kcal
9332kj
498kcal
25%
Fat
15g
15g
Med
21%
21%
Saturates
5.9g
5.9g
Low
30%
30%
Sugars
9.8g
9.8g
Low
11%
11%
Salt
0.56g
0.56g
Low
9%
9%
of your reference intake.
Typical energy values per 100g:
2097kj/501kcal
Typical energy values per 100g:
2097kj/501kcal
Ingredients
4 Green Peppers, cut lengthways in half and deseeded
1 tsp Cooking oil
1 Onion, finely diced
3 Garlic cloves, finely chopped
125g Mushrooms, finely diced
500g Lean Beef Mince
200g Tinned Chopped Tomatoes
200g Long Grain Rice
50g mature Cheddar, grated
1 Bag Mixed Baby Leaf Salad
120g Carrots, washed & grated
150g Cherry Tomatoes
Method
1
Preheat the oven to 180C and arrange the halved and deseeded peppers on a baking tray.
2
Place a large saucepan on a high heat along with a tablespoon of cooking oil, fry off the diced onion, garlic and mushrooms until soft and fragrant. Season to taste to taste and then add in the lean beef mince and fry off for a further 7–10 minutes or until evenly browned in colour.
3
Next add the chopped tomatoes, washed long grain rice and cook for an additional 10 minutes, season well and set aside for the filling of the peppers.
4
Bring over the halved peppers line up on the baking tray and begin to fill each one with the beef and rice mixture, pack the peppers tightly with filling. Proceed to bake these for 15 -20 minutes, scattering the grated cheese over the tops for the last 5 minutes, ensure the filling is piping hot and the rice is fully cooked.
5
Serve with side salad made with mixed baby leaves, grated carrot and halved cherry tomatoes.