This is a very simple tasty and relatively supper that I cooked one evening last week.
Shopping list:
- 2 tabelspoons of Extra virgin olive oil
- 300g of lean minced beef
- 1 large onion, finely chopped
- 3 garlic cloves, crushed or finely chopped
- 100g of mushromms finely sliced
- 100ml of beef stock - either homemade or follow the instructions on the back of your stock cubes
- A handful of fresh herbs - basil, parsley, thyme, oregano, alternatively use a generous table spoon of pesto
- Salt and Pepper
- 3 peppers - one each for dinner and I kept one for me lunch the following day at work
- Freshly grated paremsan cheese
- 250g of rice of you choice
- Preheat your oven to 200 degrees C.
- In half of the oil, brown off the minced beef at a medium to high heat. Once brown, transfer to a bowl and and then gently sauté the vegetables and garlic in the remainder of the oil.
- Return the beef to the pan, mix through the veg and the stock. Allow to reduce for a few minutes and then season with some salt and pepper.
4. Remove the tops of the peppers, clean out seeds and remove a slice from the bottom of each pepper so that each one sits upright. Retain any left over pepper and use it in the mince meat mixture.
5. Blanch the peppers by placing into already boiling water for 2-3 minutes so that they are soft but still firm enough to sit upright. Under-blanching rather than over-blanching is always better in this case.
7. Place peppers on a lined baking tray and place in the preheated oven for approx 15 minutes.
8. Serve with some fluffy steamed rice!!!
These were actually a lot nicer for my lunch the following day. So much so that the next time I make them, it will be in advance. The sweetness of the peppers totally intensifies overnight. Just make sure you keep them refrigerated. Let me know how you get on, I'd only love to see pictures on my Facebook and Instagram - rebelnosher!!
