Slimming World Stuffed Peppers

Ingredients

Serves 4

• 4, any colour, tops cut off and seeds removed large bell peppers
• 400g extra-lean beef mince (5% fat)
• 160g dried long-grain rice
• 1 x 400g tin chopped tomatoes
• 1, finely diced onion
• 3, crushed garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 100ml beef stock
• to taste salt and black pepper
• 8 sprays Frylight cooking spray

Method

1. 1

   Cook the rice according to packet instructions until just cooked — it will cook further inside the peppers so keep it slightly al dente. Drain and set aside.

2. 2

   Preheat the oven to 190°C fan (210°C conventional).

3. 3

   Spray a frying pan with Frylight and cook the onion over a medium heat for 5 minutes until softened. Add the garlic and stir for 1 minute.

4. 4

   Add the extra-lean mince and cook over medium-high heat for 4–5 minutes, breaking up with a spoon, until browned.

5. 5

   Stir in the cumin, smoked paprika, and oregano. Add the chopped tomatoes and beef stock. Simmer for 5 minutes until the mixture has reduced and is not too wet.

6. 6

   Remove from heat and stir in the cooked rice. Season generously with salt and pepper.

7. 7

   Stand the hollowed peppers upright in a baking dish. Spoon the mince and rice filling into each pepper, pressing it down gently and mounding it above the top.

8. 8

   Bake in the preheated oven for 30–35 minutes until the peppers are tender and the filling is golden on top. Serve immediately.