Stuffed Peppers with dressed Salad Leaves
This is a lovely Summer Mediterranean dish, try with Couscous for a wonderful vegetarian alternative.
4 people
30 minutes
25 minutes
Ingredients
Dressed Salad
-
200
g
SuperValu Crunchy Garden Salad
-
0
-
SuperValu Lemon
From the Store Cupboard
-
100
ml
Beef Stock
-
25
g
Cheddar Cheese
Grated
-
50
g
SuperValu Butter
Melted
-
1
tsp
SuperValu Dried Mixed Herbs
-
50
g
SuperValu Fresh Breadcrumbs
-
2
cloves
SuperValu Garlic
-
1
tbsp
SuperValu Olive Oil
-
0
-
SuperValu Salt
-
3
tsp
SuperValu Tomato Purée
Stuffed Peppers
-
750
g
SuperValu Irish Beef Mince
-
1
-
SuperValu Onion
finely chopped
-
2
-
SuperValu Peppers
(Red or Yellow)
Method
- Firstly prepare the peppers by cutting in half lengthways and removing the seeds.
- In a bowl prepare the breadcrumb mixture by adding the melted butter to the breadcrumb and herbs.
- Meanwhile, drizzle oil in a large heated pan and add the minced beef, chopped onion, tomato puree and beef stock and cook for 10 minutes until cooked through. Season well.
- Place the peppers in a baking tray and fill with the meat and vegetable mixture, top with the breadcrumbs and some grated cheese, and bake in a preheated oven 180°C/350°F/Gas Mark 4 for 20 – 30 mins until the pepper is softened.
Dressed Salad
- Toss the salad leaves in the oil, lemon juice and seasoning.
- To serve, place the stuffed baked pepper on a plate with the dressed salad leaves.
