Stuffed Peppers with Mince & Rice

Ingredients

Stuffed Peppers

• 6 large bell peppers
• 2 tbsp olive oil
• 1 kg lean beef mince
• 2 tbsp BlixSam Pasta a la Sam
• 1 tsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 2 large onions, finely chopped
• 30 g fresh ginger, grated
• 3 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 1 × 400 g can chopped tomatoes
• 250 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 cups cooked rice
• 1½ cups grated Cheddar cheese
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Method

1. Preheat the oven to 180°C.
2. Slice the tops off the peppers and remove the seeds and membranes. Place them in a lightly greased baking dish.
3. Heat the olive oil in a large frying pan over medium heat.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the ginger and garlic and cook for 1 minute until fragrant.
6. Add the tomato paste and cook for 2 minutes.
7. Stir in the grated tomatoes and the canned chopped tomatoes, then simmer for 3–4 minutes.
8. Add the beef mince and cook until browned, breaking it up with a spoon.
9. Season with BlixSam Pasta a la Sam, BlixSam Grill Forge and BlixSam Garlic Melt.
10. Stir in the beef stock and Worcestershire sauce. Simmer for 15–20 minutes, until the mixture has thickened.
11. Fold in the cooked rice and half of the grated Cheddar cheese. Season with salt and freshly ground black pepper to taste.
12. Spoon the filling into the prepared peppers and top with the remaining cheese.
13. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for a further 10 minutes, or until the peppers are tender and the cheese is golden and bubbling.
14. Garnish with chopped fresh parsley before serving.

Serving Suggestion