Chilli stuffed peppers
Calorie controlled cooking spray
1 small, chopped
1 clove(s), crushed
Chilli, Green or Red
1 individual, deseeded and finely chopped
Extra lean beef mince (5% fat), raw
WW Sliced White Danish Bread
WW Reduced Fat Grated Cheese Mature
WW Chilli Con Carne Sauce
- Mist a pan with the cooking spray and add the onion. Fry, stirring, over a medium heat for 5 mins or until softened, then add the garlic and chilli. Fry, stirring, for 5 mins, then add the mince. Fry, stirring, for a further 5 mins or until browned.
- Stir in the sauce, a splash of water and the kidney beans. Simmer over a medium heat, stirring occasionally, for 25 mins.
- Preheat the oven to gas mark 4/180°C/fan 160°C. Halve the peppers lengthways, scoop out the seeds and core and place in an ovenproof dish. Stir the coriander into the chilli, then divide the chilli between the peppers.
- In a blender, blitz the bread to make crumbs and sprinkle half over the peppers. Cover loosely with foil and bake for 30 mins. Remove the foil and sprinkle over the cheese and the remaining crumbs. Bake for a further 10 mins, then serve between 2 plates with the salad