Ingredients (Makes 4 Stuffed Peppers)
4 red bell peppers, tops removed, pith and seeds removed
400g lean beef mince
¾ tsp sea salt
1 tsp garlic granules
1 tsp ground cumin
¾ tsp ground coriander
¾ tsp dried oregano
400g tinned chickpeas, rinsed and drained
400g tinned chopped tomatoes
370g cooked weight (100g dry weight) bulgur wheat or rice
100g feta cheese, crumbled
Nutrition
Per stuffed pepper: 240 calories, 20g protein, 22g carbs, 8g fat
Preparation
Cook the bulgur wheat or rice according to packet instructions
Preheat oven to 180˚C/350˚F and prepare an oven-proof dish large enough to hold the bell peppers upright. Pour 200ml cold water into the ovenproof dish.
Stand the bell peppers upright in the dish
Heat a frying pan over a medium flame
Add the mince, salt, garlic granules, cumin, coriander and oregano
Cook for 5 minutes until browned
Stir in the chickpeas and tinned tomatoes. Stir and cook for 1 minute
Remove the pan from the heat
Stir in the cooked bulgur wheat/rice and 80g feta cheese
Spoon the filling into each pepper, until full
You’ll use approximately half the mixture up. The rest can be frozen for another day.
Cover the pan with foil. Bake for 40 minutes. Removing the foil halfway through cooking time will give the peppers a slightly charred effect.
Crumble the remaining feta over each pepper.
Bake uncovered for 20 minutes or until the feta is lightly browned