Beef & rice stuffed peppers
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
The whole family will enjoy this dish of red peppers filled with spiced beef and rice. You could make it ahead of time and reheat to serve.
Ingredients
Brown Rice, dry
100 g
Extra lean beef mince (5% fat), raw
400 g
Red onion
1 small, finely grated
Allspice
1 teaspoon(s)
Paprika
1 teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Dill, Fresh
1 tablespoon(s), chopped
Parsley, fresh
1 tablespoon(s), chopped
Peppers, all types
4 medium, halved, deseeded
Calorie controlled cooking spray
4 spray(s)
Garlic
1 clove(s), crushed
Passata
500 g
0% fat natural Greek yogurt
120 g
Instructions
1
Cook the rice according to the pack instructions. Drain, rinse under cold water, then drain again.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Combine the cooked rice, beef, onion, allspice, paprika, cinnamon, half the chopped dill and half the parsley in a large bowl. Season to taste.
3
Put the peppers, cut-side up, in a large shallow baking dish. Spoon the beef and rice mixture into the pepper halves. Cover the dish with foil and bake for 15 minutes. Uncover, and continue to bake for 25-30 minutes or until the peppers are just tender.
4
Meanwhile, mist a pan with cooking spray, add the garlic and cook over a medium heat for 1 minute, then add the passata, bring to the boil, then gently simmer for 5 minutes, until slightly reduced. Serve 2 pepper halves per person with the passata sauce drizzled over, topped with a dollop of yogurt and a sprinkling of the remaining dill and parsley.
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