Stuffed PeppersPrep.Time: 15 mins
Cook.Time: 40-50 mins
Large Baking Tray
Ingredients450g/1lb Beef Mince
5cm/2" length Chorizo
3 Cloves Garlic
1 Tin Chopped Tomatoes
Parmesan for Topping
400ml/�pt Hot Water
2-3 Tbsp Tomato Puree
2 Tbsp Olive Oil
1 Beef Stock Cubes
1 tsp Italian Seasoning
1 tsp Thyme
1 tsp Paprika
MethodPre-heat oven to 200�c/Gas Mark 6.
Finely chop onions and fry in the olive oil until softened.
Finely chop garlic and add to the onions.
Finely dice chorizo and add to the onions.
Add the mince and brown.
Add the rice and stir well.
Now add the stock cube, tomatoes, water, paprika, herbs, and black pepper.
Bring to the boil then reduce heat and simmer for 10 minutes.
Dice the mushrooms and stir into the mixture with the tomato puree.
Cut the peppers in half, leaving the stalks on, and scoop out the seeds with a spoon.
Fill each half with the mixture and place on the baking sheet.
Sprinkle freshly grated parmesan on top and place in the centre of the oven.
Bake until the peppers have softened and the topping has browned (30-40 minutes).
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