Fragrant beef stuffed peppers
Stuffing veggies makes them so much more exciting! These stuffed peppers are filled with a fragrant Moroccan style beef mince, which goes perfectly with the sharp flavours of the roasted pepper. The combination of meat and vegetables makes this a near complete meal. Just throw on some extra spinach leaves or a side salad and you’re ready to go!
- 4 red peppers
- 1 tbs beef dripping or ghee
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 sticks celery, finely chopped
- 500g beef mince
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp nutmeg
- 4 figs, chopped
- Spinach to serve
- Preheat the oven to 200°C.
- Slice the top off the red peppers and remove the white pith and the seeds. Place the peppers on a tray and bake for 20 minutes.
- Meanwhile melt your chosen cooking fat in a frying pan. Add the onion, garlic and celery and sauté on a low heat for a couple of minutes.
- Add the beef mince and the spices. Cook on a low heat to brown the mince.
- Once the meat has browned and is fragrant add the figs. Cook for a couple more minutes then remove from the heat.
- Check on the peppers. They should have softened enough without becoming too floppy. The skin will be just starting to blister. Reduce the oven to about 160°C.
- Allow the peppers to cool slightly before spooning the beef mixture into the them. Return the filled peppers to the oven and cook for a further 5 minutes.
- Remove the stuffed peppers from the oven and serve hot with some spinach or a salad on the side.