Beef & Spinach Stuffed Peppers

Per serving

Calories

420

Protein

28 g

Carbs

32 g

Fat

20 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron26%
• Vitamin D1%
• B1292%
• Zinc58%
• Magnesium19%
• Omega-38%
• Folate40%
• Calcium8%
• Potassium19%
• Vitamin C185%
• Vitamin A20%
• Riboflavin22%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 4 large Bell peppers
• 400 g Beef mince (lean)
• 150 g Spinach
• 200 g Cooked rice
• 1 medium Onion
• 2 Garlic cloves
• 200 g Tinned tomatoes
• 1 tsp Ground cumin

Method

1. 1

   Preheat oven to 200°C (400°F). Cut the tops off the bell peppers and remove seeds. Place upright in a baking dish. Brush with a little oil.

2. 2

   Dice onion and mince garlic. Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes. Add garlic and cumin, stir for 1 minute.

3. 3

   Add beef mince to the pan and cook for 5 minutes, breaking it up with a spoon, until browned all over.

4. 4

   Add tinned tomatoes and spinach to the pan. Stir until spinach has wilted, about 2 minutes. Fold in the cooked rice. Season well with salt and pepper.

5. 5

   Spoon the filling into each prepared pepper, pressing down gently. Replace the pepper tops as lids. Bake for 25 minutes until peppers are tender and slightly charred.

6. 6

   Remove from oven and let rest for 5 minutes. Serve the stuffed peppers with any pan juices spooned over the top.