Stuffed Peppers
- Serves 4
- Cooking Time 60 minutes
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You will need...
- 2 tbsp olive oil
- 250g Lean Minced beef
- 1 courgette, diced
- 1 aubergine, diced
- 1 red onion, diced
- 1 jar of Ragu Original Smooth Bolognese Pasta Sauce
- 4 good sized whole red peppers
- 1 clove garlic, chopped
- 100g grated cheddar cheese
Method
- Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5.
- In a large deep frying pan, heat 1tbsp olive oil over a medium heat. Gently fry the courgette, aubergine and red onion for 10 minutes. Place in a dish and keep warm.
- Add the minced beef to the pan and fry for 5-10 minutes until browned.
- Return the vegetables to the beef and add the jar of ragu sauce. Bring to the boil and simmer for 20 minutes uncovered, stirring occasionally.
- Meanwhile, slice the peppers in half and deseed. Place on a baking tray and sprinkle with the garlic and 1 tbsp of the olive oil. Bake in the oven for 15 minutes.
- Remove from the oven and fill the peppers with the meat sauce mixture.
- Top with the cheddar cheese and return to the oven for 10 minutes or until the cheese is golden brown and bubbling.
- Lovely served with a crisp salad and potato wedges.
- For a vegetarian option, replace the minced beef with soya mince or extra mediterranean vegetables!