This is a lovely Summer Mediterranean dish, try with Couscous for a wonderful vegetarian alternative.
4 people30 minutes25 minutes
200gSuperValu Crunchy Garden Salad
0 - SuperValu Lemon
From the Store Cupboard
1tspSuperValu Dried Mixed Herbs
50gSuperValu Fresh Breadcrumbs
1tbspSuperValu Olive Oil
0 - SuperValu Salt
3tspSuperValu Tomato Purée
750gSuperValu Irish Beef Mince
1 - SuperValu Onion
2 - SuperValu Peppers
(Red or Yellow)
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.
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.
Freeze any leftovers and serve at a later date with some pasta.