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Saturday 22 April 2017

Beef Stuffed Peppers

This is a nice mid-week or Saturday Night Supper Dish ... and as it's Saturday why not give it a try tonight!!!

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?

Serves Four
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 mins until the peppers are tender. Serve.

Adapted from an original Tesco Real Food recipe idea here

We just love red peppers, there is something cheerful about them, perhaps that's why it's this blogs logo! Or maybe it's because one cup equals close to 300% of your daily Vitamin C requirement! Why not include red peppers on your shopping list ... or are you already?

We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


DeniseinVA said...

Looks so good. Thank you Jan :)

Christine said...

This looks so colourful and delicious!

Valerie-Jael said...

looks great, makes me hungry! Hugs, Valerie

eileeninmd said...

Hello, the stuffed peppers are one of my favorite meals. Great recipe. Happy weekend to you!

Mac n' Janet said...

My husband makes stuffed peppers for me, he doesn't eat them, doesn't like peppers. I've never made them.

Sara - Villa Emilia said...

What a lovely recipe! I think it could be made also without the steak mince and would certainly taste great.
Thank you for sharing. Have a happy weekend! xx

This N That said...

They look wonderful..I haven't had a stuffed pepper since forever..Always enjoyed the stuffing but not the pepper (green).

David M. Gascoigne, said...

Stuffed peppers are a great favourite with us. About a couple of years ago we found an excellent recipe for a vegetarian option, so we do that quite often. Any way you do stuffed peppers is good by me. I think we eat bell peppers in just about every way you can imagine- sliced for picnic snacks, in salads, in stir fries, sautéed, stuffed - we love peppers!

Conniecrafter said...

this looks so good, we haven't had these in quite some time, thanks for the reminder

Mary Kirkland said...

That sounds really good. It's been a while since I've made stuffed peppers.

Francisco Manuel Carrajola Oliveira said...

Hummm que aspecto mais deliciosos.
Um abraço e bom fim-de-semana.

Dedais de Francisco e Idalisa

Lowcarb team member said...

Francisco translation.
Hmmm that looks most delicious.
A hug and good weekend. said...

look so good :) :)

Lee said...

I often used to have these on my various restaurant menus when I was cooking in such establishment, but filled with a lentil mixture...especially for vegetarian diners. :)

Elephant's Child said...

I do like red peppers. And the green and yellow ones too. I prefer them raw though. Peppers and carrots are foods I like MUCH better raw.

Martha said...

I love this recipe! Stuffed peppers are the best.

Tom said...

...I love stuffed peppers.

Lisabella Russo said...

What a beautiful image! I think I could do this one with some of my veggie crumbles in place of meat. Thanks for the idea! Also I just saw Lee's idea with lentils, yum!

Magic Love Crow said...

Looks amazing!!!