Packed with aromatic spices, tender beef, and simmered with tomatoes and red kidney beans, it’s a satisfying and flavourful dish. With vibrant red peppers as the low-carb alternative, it’s a delicious option for those watching their carbohydrate intake. Enjoy this wholesome and robust meal that combines taste and health in every bite.
Ingredients
Makes 4
Lean Beef Mince 500g
Red Pepper 4 large
Chopped Tomatoes 1 tin
Red Kidney Beans 1 tin, drained
Brown Onion 1 medium
Garlic Cloves 4
Tomato Puree 1 tbsp
Chipotle Paste 1 tsp
Ground Cumin 1 tbsp
Olive Oil 1 tsp
Brown Sugar 1 tsp
Ground Cinnamon 1/2 tsp
Dried Oregano 1 tsp
Allergens: None
Method
Preheat the oven to 200°C. Place the red peppers on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the skin is charred and blistered. Once roasted, remove from the oven and set aside to cool.
While the peppers are roasting, prepare the chilli. In a pan, heat 1 teaspoon of olive oil over medium heat. Sauté 4 cloves of minced garlic and 1 medium brown onion until fragrant and translucent. Add 1 teaspoon of chipotle chilli paste, 1 teaspoon of ground oregano, 1 tablespoon of ground cumin, 1 teaspoon of brown sugar, and ½ tablespoon of ground cinnamon. Stir well to combine the spices. Add 500g of extra lean beef mince and cook until browned. Pour in 1 can of chopped tomatoes, 1 can of red kidney beans (drained), and 1 tablespoon of tomato puree. Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Stuff each pepper with a generous amount of the prepared chilli mixture. You can return the stuffed peppers to the oven for an additional 10 minutes if you prefer them heated through.
Nutritional Information
Per Serving
KCAL: 312.5 | PRO: 35g | CARB: 24.7g | FAT: 8.1g | FIBRE: 4.5g