Spiced mince and lentil stuffed peppers
prep: 20 minutes
cook: 1 hour 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
389
Carbs
29.8g
fiber
11.3g
Protein
36g
Fat
11.4g
Saturates
5.5g
Sugars
13.8g
Salt
0.65g
Fruit/Veg Portion
4
Ingredients
all 10 types- 1 small onion, chopped
- 200g lean beef mince (5% fat)
- 1 tsp ground cumin
- pinch cayenne pepper
- 400g tin brown/green lentils
- 200g tin chopped tomatoes
- 1 tbsp tomato purée
- 2 tbsp mature Cheddar cheese, grated
- 1 yellow pepper, halved and deseeded
- 1 red pepper, halved and deseeded
Directions
5 steps in totalStep 1
Preheat the oven to 200ºC/gas 6. Place the onion and mince in a medium frying pan and fry for 5-6 minutes until the mince has browned.
Step 2
Add all the remaining ingredients, except the red peppers and cheese, bring to the boil and simmer for 10 minutes.
Step 3
Place the pepper halves in an ovenproof dish, divide the mixture between them and sprinkle over the cheese.
Step 4
Cover with foil and cook for 45 minutes until the peppers are tender.
Step 5
Remove the foil and cook for a further 10 minutes until the cheese is golden.
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