Stuffed & Roasted Red Peppers  

 

Today’s recipe is by lovely mums of one and food lover Miriam Cooper from Mimis Bowl. In case you are not following her on Instagram, make sure you are! Her posts are just so colourful and heart warming.

This is a brilliant family supper, that can also be prepped ahead and then cooked as needed. A complete meal in itself, but lovely with a green salad on the side. You can customise the recipe by adding a little grated cheese, to top the peppers too, for the final cook.

Serves 4 (2 adults and 2 children)

Ingredients

3 peppers, washed (I use red, orange and yellow peppers)

4 tablespoons olive oil

1 onion, peeled and finely diced

1 garlic clove, peeled and crushed

1 tablespoon dried oregano,

1 teaspoon fresh thyme leaves

300g organic beef mince

70g tomato puree

200g cooked rice

2 tablespoons parsley, chopped

Cook

  • Preheat the oven to 180-190°C fan.
  • Prep the peppers, by halving, then carefully removing the core and stalk, but leaving the pepper halve intact. You should have 6 pepper halves, ready for filling. Place the peppers on a tray, lined with baking paper.
  • For the filling, take a pan and 2 tablespoons of oil, gently fry the onion in the oil until soft and translucent (5-8 minutes). Then add the garlic, dried oregano and thyme leaves; cook for a further 2 minutes. Add the mince and break up with a spoon, slowly browning the mince and combining with the onion mix (5 mins). Add the tomato puree and then finally the cooked rice: combining everything again.
  • Take the pepper halves and fill with the mixture, pressing the mix down with the back of a spoon, to completely fill the pepper halves.
  • Drizzle with the last 2 tablespoons of little olive oil. You can also add a little grated cheese to top the peppers (if using). Cook in the oven for 20 minutes: the peppers should be sweet and beautifully roasted, the filling will be crisp on top and will have absorbed some of the flavour of the peppers. Scatter with chopped parsley.

 

Serve and enjoy.