Roasted peppers with chilli filling
These easy-to-make, tasty stuffed peppers are really healthy. Make the recipe with Quorn mince if you're vegetarian
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 350g lean minced beef or Quorn mince
- 1 x 500g jar mild or medium chilli con carne sauce
- 4 long red peppers, halved and deseeded
- 2 tomatoes, sliced
- 100g halloumi cheese, sliced
- 1 large carrot, grated
- 100g white cabbage, finely shredded
- 15g toasted pumpkin seeds
- 15g toasted sunflower seeds
- 1 tbsp lemon juice or cider vinegar
- Salt and freshly ground black pepper
Method
- Heat a large frying pan and add the minced beef or Quorn mince, a handful at a time, cooking it until seared and browned. Tip in the jar of chilli con carne sauce, stir well, then reduce the heat and simmer for 20 - 25 minutes.
- Meanwhile, preheat the oven to 190°C/Gas Mark 5. Arrange the pepper halves, cut side up, in a large baking dish. Bake for 5 minutes, then spoon in the cooked chilli filling. Top with sliced tomatoes and the halloumi cheese. Return to the oven and bake for 15 - 20 minutes.
- While the peppers are baking, make the salad by mixing together the carrot, cabbage, toasted seeds and lemon juice or vinegar. Season with salt and pepper.
- Serve the peppers, accompanied by the carrot and cabbage salad.
Nutritional information per portion
- Calories 361(kcal)
- Fat 17.7g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Charlotte, posted 12 months ago
I made this yesterday and they were really delicious. I used quorn mince as suggested and it worked brilliantly - only thing was I just cut the tops off and stuffed them like that, rather than slicing them horizontally. Think that was a mistake - bit too much pepper and they were hard to eat.
