Red peppers are definitely our favourite, and when put aside a yellow one, what a great colourful and nutritious plate of food you've got. What do you think?
1 celery stick, cut into 5mm (1/4in) dice
1 small onion, cut into 1cm (1/2in) dice
250g/8oz of swede (rutabaga) peeled and cut into 1cm (1/2in) dice
2 tsp olive oil, plus extra for drizzling
2 red peppers
2 yellow peppers
250g lean steak mince
1 fat garlic clove, crushed
1 tbsp. tomato puree
1 tsp dried herbs
1 heaped tsp smoked paprika (optional)
125ml (4fl oz.) red wine or beef stock
Put the carrot, celery, onion and swede into a large saucepan and pour over 2 tbsp. olive oil. Cover with a disc of non-stick baking paper and a lid, then cook over a low heat for 6-8 minutes or until softened, stirring occasionally.
Meanwhile, prepare the peppers. Make sure the peppers can stand upright by slicing slivers from the bottom. Slice the top off each pepper, about 1.5cm (3/4in) from the top, keeping the stalk intact. Use a sharp knife to carefully cut away and discard the seeds and any excess white pith inside the peppers. Reserve the lids and set the peppers aside.
Preheat the oven to gas 6, 200°C, fan 180°C. Uncover and remove the baking paper from the pan. Add the beef mince and turn up the heat to medium/high. Cook for 3-4 minutes until the mince is browned. Add the garlic and cook for 1 minute before adding the tomato purée, herbs and paprika (if using). Stir well and cook for a further minute. Add the red wine or stock, then reduce the heat to a simmer, cover and cook for 8-10 minutes.
Pour some water into a baking tray and stand the peppers upright on the tray. Spoon the beef mixture into the peppers and put the lids on top. Drizzle lightly with olive oil and bake for 25-30 minutes until the peppers are tender. Serve.
Adapted from an original recipe idea here
Enjoy your weekend ...
All the best Jan