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Below are the ingridients that are needed to make a heavenly Stuffed peppers with low fat beef mince meat For Jamo:
- Take 3 of large peppers cut in half.
- Use 300 g of low fat beef mince (<5%) or turkey mince.
- Prepare 1 of shallot.
- You need 1 clove of garlic.
- Prepare 1 tbsp of crushed chillis.
- Prepare 1 tsp of each: rosemary/parsley/oregano & cinammon.
- Prepare of Salt and pepper.
- Get 2 tbsp of sun dried tomatoes.
Ready with the ingridients? Below are the steps on preparing Stuffed peppers with low fat beef mince meat For Jamo:
- The peppers: Pre heat oven to 200, fan assisted. Oil and season the peppers with salt/pepper and dash or oregano. Roast in oven on a baking tray (middle shelf) 20-30min)..
- The mince: In a shallow casserole (I use the Le Creuset 26cm diameter on a low heat). Sautee the finely chopped shallot and garlic. Add the mince. Stir well and replace the lid. Once it's half cooked add the rest of the herbs. Add the sun dried tomatoes and cook for a further 3-5min..
- Remove peppers from oven and spoon the mince mixture into them filling them fully. Garnish with fresh parsley or and some grated parmesan..
Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Pour remaining tomato mixture over the stuffed peppers. If desired, top stuffed peppers with a little shredded Cheddar Cheese just before peppers are done. bake until cheese is melted. Meanwhile, halve the peppers and scoop out the seeds and white membrane. Turn off the heat and sprinkle with chopped parsley.
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