Sunday, 9 June 2013

Stuffed Peppers

This is an easy way to cooked stuffed peppers packed with beef or is this case Richmond meat balls , roasted veggies, passata and melted cheese , quite simply delicious.

Ingredients
2 red ,orange or green peppers
375g/12 oz lean beef mince/ 1 packet of Richmond meatballs.
15ml/1tbsp olive oil
1/2 small onion, peeled and finely chopped
2 garlic loves, peeled and finely chopped
1 celery stick, finely chopped 
250g/9 oz antipasti prepared roasted
200ml/7floz tomato passata
15ml/1tsp dried oregano
Salt and freshly milled black pepper, to taste
50g/2oz grated reduced -fat cheese
Fresh thyme springs, to garnish
Adjust recipe to suit taste


Method
Preheat the oven to 200c/400F/gas mark 6

Cut the peppers in half lengthways and scoop out the seeds and membrane.place in a baking tray, drizzle with the oil and roast for 15 -20 mins.

Meanwhile, heat a large non -stick frying pan and dry fry the mince with the onion and garlic for 3-4 mins, until the mince is brown, breaking up any lumps with the back of a spoon.


(Though I at this point crushed up 10 Richmond meatballs)



If cooking with the beef mince drain any excess meat juices from the pan and transfer to a large bowl.


At this pointed add the roasted prepared vegetables, passata, celery, oregano and seasoning to either the beef mince or in my case the crushed Richmond meatballs.


Remove the peppers from the oven using oven gloves, add the filing , cover with foil and continue to cook in the oven for a further 10 mins.

Sprinkle over the cheese and return to the oven fir a further 5mins or until the cheese melts. Garnish with the thyme leaves and serve immediately.




And as my son doesn't like peppers I made him spaghetti and meatballs with the remaining passata mixture and just added some cooked spaghetti.




 This enabled me to adapt one product into 2 meals making this dinner time a real family occasion.



Disclosure (I was sent a voucher for the Richmond meatballs the recipe is my own which I have adapted for the meatballs. I have not been told what to write and all thoughts, words and opinions are my own)


This post is an entry for Britmums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.



5 comments:

  1. They look seriously tasty :)

    ReplyDelete
  2. This is probably the best recipe I have ever read. You've thought of everything form draining the fat from your mince to using reduced fat cheese but no compromising on all the beautiful Italian flavours which are further enhance by serving a succulent sweet pepper. Then you surpass yourself with the meatballs for your son, yet another stroke of genius - back of the net:-)

    ReplyDelete
  3. I like to add rice to the beef mince as the sweet peppers stuffing. Those peppers look lovely.

    ReplyDelete
  4. OMG they look delicious! bang goes my chances of winning the holiday - best of luck. Where's my dinner invite? x

    ReplyDelete
  5. Will be trying these. Commenting for myself and on behalf of BritMums and thanking you for taking part

    ReplyDelete

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