Directions
- 1Halve the red peppers, drizzle with olive oil and season.
- 2Bake the peppers in the oven for 25 minutes.
- 3Meanwhile, fry off the beef mince until brown.
- 4Add onion, garlic, and chilli to the beef and cook for a few minutes.
- 5Add the tomato puree and chipotle paste and cook out for a few minutes.
- 6Add the tinned tomatoes and 1/2 tin of water.
- 7Cook until the mixture is reduced.
- 8Once the peppers are done, add the beef mince and mozzarella to them.
- 9Bake for a further 20 minutes or until the cheese is golden brown.
- 10Serve over herby rice with a dollop of guacamole and yogurt.
Ingredients
- 400 g 3% fat beef
- 1 tin chopped tomatoes
- 2 tbsp chipotle paste
- 1 tbsp tomato puree
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 0.5 onion
- 3 cloves garlic
- 1 red chilli
- 2 red peppers
- 2 handfuls mozzarella
- Long grain rice
- 1 lime
- 1 handful chopped corriander
- 1 tbsp Guacamole
- 1 tbsp natural yog
Equipment
oven
Tips
- For a veggie alternative, use kidney beans instead of beef.
- Serve with a dollop of guacamole and yogurt.
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