Stuffed Pepper Bake

Name: Stuffed Pepper Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 450 g lean minced beef; 1 medium onion, chopped; 300 g mixed peppers (capsicums), chopped; 400 g tin chopped tomatoes (undrained); 400 ml tomato passata; 200 g long-grain white rice, uncooked; 250 ml beef stock; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried mixed herbs; 1 tsp salt; 0.5 tsp black pepper; 200 g cheddar cheese, grated

#Easy #Baked #High Protein

Total Time60mins

Rating0.0/ 5.0

Servings4people

@savorysusan

Ingredients

lean minced beef450 g

onion, chopped1 medium

mixed peppers (capsicums), chopped300 g

tin chopped tomatoes (undrained)400 g

tomato passata400 ml

long-grain white rice, uncooked200 g

beef stock250 ml

garlic powder1 tsp

onion powder1 tsp

dried mixed herbs1 tsp

salt1 tsp

black pepper0.5 tsp

cheddar cheese, grated200 g

Instructions

Preheat the oven to 190°C (gas mark 5).

Heat a large ovenproof frying pan over medium-high heat. Add the minced beef and cook, breaking it up with a spoon, until no longer pink. Drain off any excess fat.

Add the chopped onion and cook for about 5 minutes, until softened.

Stir in the chopped peppers and cook for a further 3–5 minutes, until they begin to soften.

Stir in the chopped tomatoes (with their juices), passata, uncooked rice, beef stock, garlic powder, onion powder, dried mixed herbs, salt and black pepper until well combined.

Bring to a gentle simmer, then remove from the heat.

If your pan isn’t ovenproof, transfer the mixture to a 23cm x 33cm baking dish and cover with foil.

Bake for 30 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove the foil, sprinkle the grated cheddar over the top, then return to the oven and bake for a further 10–15 minutes, until the cheese is melted, bubbling and golden around the edges.

Stuffed Pepper Bake

Ingredients

Instructions

Comments (0)

Share your experience