Recipe

Stuffed Peppers

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Stuffed Peppers

Bell peppers stuffed with lean beef mince which has been sautéed in garlic, onion and oregano. Covered in delicious white sauce made with 3 cheeses: cream cheese, feta and parmesan. Baked in the oven until golden and served with a simple green salad on the side.




Ingredients to serve 2

  • 2 x bell peppers
  • 150g x lean steak mince
  • ½ x onion – peel and chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tbsp x dried oregano
  • 1 tsp x chilli flakes (optional)
  • ½ x tomato – dice
  • 1 tbsp x fresh parsley – chop finely
  • ½ tbsp x lemon zest
  • ¾ cup x milk (from your pantry)
  • 1 x bay leaves
  • 50g x cream cheese
  • 25g x parmesan cheese
  • 25g x feta cheese – break into pieces
  • ½ small x ice berg lettuce
  • 100g x radishes – wash and slice
  • ½ x cucumber – slice
  • 1 tbsp x white wine vinegar
  • ¼ tsp x mustard powder
  • 3 tbsp x olive oil – for salad dressing (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x bell peppers
  • 300g x lean steak mince
  • 1 x onion – peel and chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 2 tbsp x dried oregano
  • 2 tsp x chilli flakes (optional)
  • 1 x tomato – dice
  • 2 tbsp x fresh parsley – chop finely
  • 1 tbsp x lemon zest
  • 1½ cups x milk (from your pantry)
  • 2 x bay leaves
  • 100g x cream cheese
  • 50g x parmesan cheese
  • 50g x feta cheese – break into pieces
  • 1 small x ice berg lettuce
  • 200g x radishes – wash and slice
  • 1 x cucumber – slice
  • 2 tbsp x white wine vinegar
  • ½ tsp x mustard powder
  • 6 tbsp x olive oil – for salad dressing (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Preheat oven to 200⁰C.

Step 2

Lemon zest: Using a fine grater, grate the rind of the lemon to create lemon zest for the meat filling.

Step 3

Cheese sauce: Put a saucepan on medium heat and add the milk and bay leaves. Once the milk is just bubbling, add the cream cheese and stir until the cheese has melted. Then add the parmesan and feta cheese to the sauce a little at a time. Cook this for about ten minutes on medium to low heat until it has thickened. Taste for salt and pepper – we did not add any salt, the cheese added enough saltiness. Once cooked, set aside.

Step 4

Meat filling: Place a few glugs of olive oil in a frying pan on medium to high heat. Add the onion and cook for 3 to 4 minutes until it becomes translucent. Then add the garlic and stir fry for a about a minute – watch that the garlic does not burn. Next add the lean steak mince cook for 4 or 5 minutes until the meat browns. Add the oregano, chilli flakes, salt and pepper to taste and half of the cheese sauce. Allow everything to cook together for about 2 or 3 minutes. Set it aside and allow to cool. Right before adding the filling to the bell peppers, toss in the lemon zest, chopped parsley and diced tomato.

Step 5

Bell peppers: Cut the peppers in half lengthways and remove the seeds. Place them on a baking tray. Spoon the meat filling into each pepper until they are about ¾ of the way full. Then fill each pepper with cheese sauce (on top of the meat). Place the stuffed peppers in the pre-heated oven and bake for 15 to 20 minutes or until browned on top.

Step 6

Salad: Wash the salad leaves and place in a salad bowl along with the sliced radish and cucumber. Mix the olive oil, vinegar, mustard powder, salt and freshly ground black pepper to make a dressing. Pour the dressing over the salad.

Step 7

To serve: Place two stuffed pepper halves on each plate with a serving of salad alongside.