Roasted Peppers with Chilli Filling |
This easy-to-make tasty meal is really healthy – helping you towards your 5-a-day. Make it with beef mince, or choose Quorn mince if you’re vegetarian.
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Serves 4
Cals per serving 361 or 305 with Quorn
Fat per serving 17.69g or 13.59g with Quorn
1 x 500g jar Uncle Ben’s ® Mild or Medium
Chilli con Carne
350g lean minced beef or Quorn mince
4 long red peppers, halved and deseeded
2 tomatoes, sliced
100g halloumi cheese, sliced
1 large carrot, grated
100g white cabbage, finely shredded
15g toasted pumpkin seeds
15g toasted sunflower seeds
1 tbsp lemon juice or cider vinegar
Salt and freshly ground black pepper
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1. Heat a large frying pan and add the minced beef or Quorn mince, a handful at a time, cooking it until seared and browned. Tip in the jar of Uncle Ben’s Chilli con Carne, stir well, then reduce the heat and simmer for 20-25 minutes.
2. Meanwhile, preheat the oven to 190°C, fan oven 170°C, gas mark 5. Arrange the pepper halves, cut side up, in a large baking dish. Bake for 5 minutes, then spoon in the cooked chilli filling. Top with sliced tomatoes and the halloumi cheese. Return to the oven and bake for 15-20 minutes.
3. Whilst the peppers are baking, make the salad by mixing together the carrot, cabbage, toasted seeds and lemon juice or vinegar. Season with salt and pepper.
4. Serve the peppers, accompanied by the carrot and cabbage salad.
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