This is another fabulous recipe from my cooking on a budget range. The stuffed peppers are really filling and delicious served on their own or with a crisp salad for lunch or dinner. What is even better is that we get two main meals from the same base recipe, with the chilli con carne serving 4 people. Not only is it cheaper to make, it also reduces the calories.
Serves 2-4
Ingredients
400g Lean Minced Beef
1 Small Onion Chopped
200g Grated Carrot 2 Whole Bell Peppers 1 Tablespoon Smoked Paprika 4 Tablespoons Tomato Puree
1 Teaspoon Lazy Garlic
1 Teaspoon Mixed Herbs
30g Frozen Mixed Peppers 125ml Red Wine (I used alcohol free) 1 Tin Chopped Tomatoes
30g Grated Cheese
1 Bag Frozen Rice, CooKed
1 Teaspoon Lazy Chilli
1 Tin of Kidney Beans
Method
Cook the minced beef, onion, peppers and carrots in a non stick frying pan. Add the red wine and simmer. Next add the paprika, garlic and mixed herbs. Cook for a further minute.
Add the tomato purée and stir, fry for a further minute. Add the chopped tomatoes and cook for a further 3 minutes.
Remove 1/2 of the Mixture into a bowl and stir in cooked rice.
Cut the peppers lengthways in half and removed seeds. Spoon the beef and rice into the peppers, top with grated cheese and cook in the oven at 180 degrees for 15-20 minutes.
Approx 292 Calories Per Portion
For Chilli
Add the kidney beans including the water and lazy chilli into the remaining mix and simmer For 5 minutes Or until sauce has thickened and is rich and glossy. Serve on its own or with rice or pasta.
Approx 265 Calories per portion
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