Stuffed peppers with mince and rice

Ingredients

• 250 gPeppers (2 piece)
• 120 gMinced beef, lean
• 40 gRice, dry weight
• 100 gPassata
• 30 gOnion
• 30 gGouda, grated
• 10 gOlive oil (1 tbsp)
• Salt, pepper, paprika, parsley

How to make it

1. Cook the rice. Oven to 190 degrees fan. Cut the tops off the peppers and remove the seeds.
2. Dice the onion and soften it in oil, brown the mince, then season. Stir in the rice and half the tomatoes.
3. Fill the peppers, put them in a dish, the rest of the tomatoes alongside, cheese on the filling.
4. Bake for 30 minutes, until the peppers are soft.

One tip

A splash of water in the dish, so the peppers steam instead of only roasting.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.