Serve this recipe with a salad on the side for a delicious, healthy dinner.
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Serves: 6 people
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1 pinch Black Pepper
250 ml Chicken Stock Cube
1 clove Garlic
0.5 tsp Ground Coriander
1 tsp Ground Cumin
1 drop Olive Oil
0.5 small Onion
3 large Red Pepper
deseeded and cut in half lengthwise
1 pinch Salt
250 g SuperValu Basmati Rice
or long-gran brown rice, cooked
1 tbsp SuperValu Fresh Parsley
or coriander, plus extra to garnish
25 g SuperValu Grated Cheddar Cheese
500 g SuperValu Turkey Mince
or lean steak mince
50 ml Tomato Sauce
*This recipe makes 6 stuffed peppers
- Preheat the oven to 190oC/gas mark 5. Lightly grease a baking dish with olive oil.
- Heat another dash of olive oil in a large pan placed over a medium heat. Add the onion and cook for about 5 minutes, until soft, then add the garlic and cook for 1 minute more, just until it's fragrant. Add the mince, cumin, coriander and a pinch of salt and pepper. Cook for several minutes, until the meat is browned.
- Add half of the chicken stock and all the tomato sauce. Mix well and simmer on a low heat for about 5 minutes, then stir in the cooked rice and chopped fresh parsley or coriander.
- Place the pepper halves in the greased baking dish, cut side up. Spoon the rice filling into each pepper, filling them as generously as possible. Pour the remaining 125ml of chicken stock on the bottom of the dish. Cover tightly with tin foil and bake for about 35 minutes, until the peppers have softened and the filling is piping hot. Top with the grated cheddar and place back in the oven for about 5 minutes to melt the cheese. Garnish with the remaining chopped fresh herbs and serve straight away.