Stuffed Peppers

Stuffed peppers are so filling and can really be made with whatever leftovers you have in the fridge.
They easily be made vegetarian by substituting the meat out without losing any of the flavour!

Nutrition Facts

Serving Size 1 pepper

Servings 1


Amount Per Serving
Calories 340
% Daily Value *
Total Fat 8.5g14%
Total Carbohydrate 37.6g13%
Dietary Fiber 7.2g29%
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields1 ServingCategoryLunch

 1 large bell pepper
 100 g 5% fat lean mince
 1 tbsp low sodium ketchup
 1 tbsp low sodium bbq sauce
 1 tsp Worcestershire sauce
 0.50 tsp garlic powder
 15 g low fat grated cheddar
 1 small onion -diced

1

Preheat the oven to 185C and line a baking tray with parchment paper.

Slice the pepper in half, removing all of the seeds / membranes (the white stringy pieces).

Place the peppers, cut side up, on the baking tray and cook for 20 minutes.

2

While the pepper is cooking, add the remaining ingredients (minus the cheese) to a non-stick pan and cook over medium heat.

3

Once the meat is cooked through and the pepper has softened slightly, fill the pepper with the mince mixture.

Top with the cheese and bake for a further 8 minutes, until the cheese has melted.

Serve with a side salad and enjoy!

Ingredients

 1 large bell pepper
 100 g 5% fat lean mince
 1 tbsp low sodium ketchup
 1 tbsp low sodium bbq sauce
 1 tsp Worcestershire sauce
 0.50 tsp garlic powder
 15 g low fat grated cheddar
 1 small onion -diced

Directions

1

Preheat the oven to 185C and line a baking tray with parchment paper.

Slice the pepper in half, removing all of the seeds / membranes (the white stringy pieces).

Place the peppers, cut side up, on the baking tray and cook for 20 minutes.

2

While the pepper is cooking, add the remaining ingredients (minus the cheese) to a non-stick pan and cook over medium heat.

3

Once the meat is cooked through and the pepper has softened slightly, fill the pepper with the mince mixture.

Top with the cheese and bake for a further 8 minutes, until the cheese has melted.

Serve with a side salad and enjoy!

Stuffed Peppers

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