I eat these stuffed peppers all the time – they’re gorgeous. They’re full of goodness and they make a complete meal when you serve them with rice, quinoa or couscous. Once they’re in the oven, they pretty much take care of themselves.
2 tsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
200g lean minced beef
2 tbsp soy sauce
2 tbsp tomato purée
200g tinned chopped tomatoes
1 pepper, halved lengthways and deseeded
2 tbsp grated Parmesan or 2 slices of mozzarella
a handful of mixed salad leaves
rice, quinoa or couscous, to serve
Preheat the oven to 180°C/350°F/gas 4.
Heat the olive oil in a large pan over a medium heat. Add the shallots and cook for about 10minutes, until softened. Add the garlic and cook for 1 minute. Stir in the mince, soy sauce, tomato purée and chopped tomatoes and cook for 20 minutes, stirring occasionally.
Meanwhile, place the pepper halves on an ovenproof dish and bake for about 12 minutes, being careful not to burn them. Carefully remove the peppers from the oven and spoon the cooked mince into them. Sprinkle over the Parmesan and return the peppers to the oven for 20 minutes.
Arrange the salad leaves on a serving plate alongside the stuffed peppers and serve with rice, quinoa or couscous.