From: Tilda Kitchen
An easy midweek meal that is sure to be a family favourite! Our Lemon and Herb rice adds a zesty twist to these tasty peppers stuffed with beef mince and lots of vegetables! For a delicious vegetarian version replace the beef with canned chickpeas. Perfect served with soured cream and a touch of smoked paprika.
Tildalicious tip: Tinned tomatoes are a great way of upping your intake of vegetables. 1 tin of tomatoes contains 2 of your 5 a day!
This recipe uses:
Lemon and Herbs Basmati Rice
Preheat the oven to 230C, fan 210C, gas 8.
Place the pepper halves in an ovenproof dish and cook in the oven for 5 minutes.
Meanwhile heat a large non-stick deep frying pan and fry off the beef, onion and garlic over high heat for 5 minutes.
Take off the heat and stir through the Tilda Lemon & Herb rice, courgette, peas, and tomatoes.
Take the peppers out of the oven and spoon the mixture into the pepper halves. Put the stuffed peppers back into the hot oven for a final 15 minutes.
Serve with yoghurt or soured cream and a generous sprinkle of paprika.
Stuffed peppers pair well with a variety of side dishes, such as a green salad, garlic bread, quinoa, couscous or a light pasta salad.
The cooking time for stuffed peppers depends on the recipe and the size of the peppers. Generally, they are baked in the oven for 30 to 40 minutes at 180°C fan or gas mark 6 until the peppers are tender and the filling is cooked through.
Alongside stuffed peppers, you can enjoy a simple garden salad, roasted vegetables or a side of mashed potatoes for a comforting and satisfying meal.
Yes, you can freeze stuffed peppers. Allow them to cool completely, then wrap each pepper tightly in plastic wrap or tin foil and place them in an airtight container or freezer bag. They can be kept in the freezer for up to 2-3 months.
If the recipe calls for meat as the filling, it is common to use cooked or partially cooked meat to ensure it reaches a safe temperature during the baking process. However, some recipes may call for raw meat, and in such cases, it will cook thoroughly while baking inside the peppers.
Stuffed peppers can be kept in the fridge for 3 to 4 days if stored in an airtight container. Make sure to refrigerate them promptly after cooking to maintain their freshness and quality.
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