- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 4 peppers, halved and deseeded
- 1 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 500g minced beef
- 1 ½ tsp smoked paprika
- ¼ , ½ tsp ground cayenne pepper
- 1 ½ tsp tomato puree
- 1 tsp wholegrain mustard
- 1 tbsp Worcestershire sauce
- 80g Cheddar cheese
- 1 Iceberg lettuce head, finely sliced
- 200g cherry tomatoes, halved
- 1 cucumber, halved and sliced
- 100g pickled gherkins, finely sliced (optional)
- 1 small handful fresh parsley, roughly chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Place the halved peppers in a non-stick baking tray and bake for 20mins.
Step 3
Heat a saucepan or deep frying pan with the oil, over medium heat. Fry the onion and garlic, until softened.
Step 4
Add the beef, paprika, and cayenne, and cook until just browned.
Step 5
Add the tomato puree, mustard, and Worcestershire sauce. Cook for a further 3-5mins.
Step 6
Once the peppers are finished baking for 20mins (or until softened), pour any liquid from the peppers away, and fill them with the cooked beef mixture.
Step 7
Cover the peppers with cheese and bake for a further 10mins, or until the cheese has melted and is golden.
Step 8
While the peppers are finishing in the oven, prepare the salad.
Step 9
Add the lettuce, tomatoes, cucumber, pickles (if using), and parsley to a large salad bowl and mix well.
Step 10
Dress with dressing and serve the salad with the stuffed peppers.
