Mexican Beef Stuffed Peppers
A very easy to prepare and deliciously tasty dish that can be served as a main or side. Great made the day before and heated for lunch or dinner, served with crisp salad.
4 Red or Green Peppers
400g Mince Beef (5% Fat)
1 Onion finely chopped
1Tin Chopped Tomatoes
2 Cloves Garlic or 1-2 Teaspoons Garlic Salt
2 Teaspoons Mixed Herbs
4 Tablespoons Tomato Purée
30g Mexican Cheese
Wash the peppers and cut in half down the centre of each pepper, removing the seeds and stalk and place in a large oven proof dish ready to be filled.
In a large non stick frying pan, fry the onions and mince until browned, add the garlic and herbs and fry for 2 minutes then add the tomato purée.
Continue to cook for a further 2 minutes until Tomato purée changes to a deeper red, add the tinned tomatoes, mix well and simmer for a few minutes.
Fill each Pepper half with the mince and grate over the Mexican cheese. Cook at approx 175 for 30-45 minutes or until cheese is browned and peppers are cooked through.