Roasted peppers with chilli filling

Roasted peppers with chilli filling
Average rating: 3 out of 5 star rating

These easy-to-make, tasty stuffed peppers are really healthy. Make the recipe with Quorn mince if you're vegetarian

  • Serves: 4

  • 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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. Serve the peppers, accompanied by the carrot and cabbage salad.

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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.

http://www.goodtoknow.co.uk/recipes/275308/Roasted-peppers-with-chilli-filling