Stuffed peppers always look really impressive, great for when you want to impress, and what’s more they’re really easy to make! Prepped and cooked in just half an hour, this recipe couldn’t be easier.
Make for a really nice spring/summer meal – you could even bake them on the BBQ in tin foil. This meal could also be enjoyed in colder months with this tasty spiced Moroccan twist. High in protein, with a good portion of carbohydrate from the rice, and plenty of veggie goodness from the fresh peppers, this meal is a lovely balanced dinner.
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Serves 3-4… depending on your appetite!
Prep time 5 mins
Cook time 20-25 mins
½ tbsp frying oil (I used sunflower oil because of its high smoke point)
1 small or ½ large onion, chopped
1 tsp each cumin, cinnamon, turmeric
400g beef mince
Small handful raisins
3 large or 4 medium peppers, hollowed and halved
Coriander and pine nuts to decorate
– Pre-heat the grill to medium/hot
– Get the rice on the boil, as per packet instructions. You can use white or brown rice, or a wild rice mix. Once cooked, strain and set aside.
– Meanwhile, fry the onion until softened and add the spices. Stir to make a paste.
– Tip in the mine and cook, stirring, until browned.
– Add the rice to the mince mix, and then throw in the pomegranate and raisins and mix.
– Scoop the mixture evenly into your halved peppers, pressing down to firm the mixture, and place on a grill tray.
– Pop under the grill for 10-15 mins until just starting to brown on top and then serve scattered with coriander and pine nuts, with a side salad.
Please let me know if you try this recipe, or if you have any variations. And please feel free to share this recipe!