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Spiced mince and lentil stuffed peppers

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This protein-rich meal is delicious with a fresh, crunchy salad.
Serves
2
Prep
20 minutes
Cook
1 hour 10 minutes
Each 418g serving contains (excludes serving suggestion)
KCal
387
Carbs
28.9g
Fibre
11.5g
Protein
37.0g
Fat
11.0g
Saturates
5.60g
Sugars
13.7g
Salt
0.60g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 small onion, chopped
200g lean beef mince
1 tsp ground cumin
pinch cayenne pepper
400g tin brown/green lentils
200g tin chopped tomatoes
1 tbsp tomato purée
2 tbsp mature Cheddar cheese, grated
1 yellow pepper, halved and deseeded
1 red pepper, halved and deseeded
Method
  1. Preheat the oven to 200ºC/gas 6. Place the onion and mince in a medium frying pan and fry for 5-6 minutes until the mince has browned.
  2. Add all the remaining ingredients, except the red peppers and cheese, bring to the boil and simmer for 10 minutes.
  3. Place the pepper halves in an ovenproof dish, divide the mixture between them and sprinkle over the cheese.
  4. Cover with foil and cook for 45 minutes until the peppers are tender.
  5. Remove the foil and cook for a further 10 minutes until the cheese is golden.
Chefs tips
  • You could use this mince to stuff hollowed out rings of marrow or large flat mushrooms.
  • Minced lamb, pork, turkey or vegetarian meat alternative also work well with this recipe.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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