Stuffed Peppers

Name: Stuffed Peppers
Cook time: 22 min
Total time: 55 min
Yield: 2
Ingredients: 2 tsp olive oil; 2 shallots, finely chopped; 2 garlic cloves, crushed; 200g lean minced beef; 2 tbsp soy sauce; 2 tbsp tomato purée; 200g tinned chopped tomatoes; 1 pepper, halved lengthways and deseeded; 2 tbsp grated Parmesan or 2 slices of mozzarella; Handful of mixed salad leaves; Rice, quinoa or couscous, to serve

Recipe by: Derval O'Rourke

Impress your dinner guest with this meal for two

SERVES

PEOPLE

PREP TIME

MINUTES

COOKING TIME

MINUTES

Ingredients

2 tsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
200g lean minced beef
2 tbsp soy sauce
2 tbsp tomato purée
200g tinned chopped tomatoes
1 pepper, halved lengthways and deseeded
2 tbsp grated Parmesan or 2 slices of mozzarella
Handful of mixed salad leaves
Rice, quinoa or couscous, to serve

Method

Preheat the oven to 180°C/350°F/gas 4.
Heat the olive oil in a large pan over a medium heat. Add the shallots and cook for about 10 minutes, untilsoftened. Add the garlic and cook for 1 minute. Stir in the mince, soy sauce, tomato purée and chopped tomatoes and cook for 20 minutes, stirring occasionally.
Meanwhile, place the pepper halves on an ovenproof dish and bake for about 12 minutes, being careful not to burn them.
Carefully remove the peppers from the oven and spoon the cooked mince into them. Sprinkle over the Parmesan and return the peppers to the oven for 20 minutes.
Arrange the salad leaves on a serving plate alongside the stuffed peppers and serve with rice, quinoa or couscous.