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–+ servings

Stuffed red bell peppers

A lovely winter warmer that is low in carbohydrates
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Prep Time 15 minutes
Cook Time 45 minutes
Course lunch, Main Course, Side Dish
Servings 1 to 2 people
Calories 627 kcal

Equipment

  • Cutting board
  • Knife
  • Grater
  • bowl
  • Oven safe dish or baking dish

Ingredients
  

  • 2 large carrots
  • 2-4 whole red bell peppers/capsicums (depending on the size of the peppers and how much stuffing you can get in them)
  • 300 grams beef mince
  • 1 TBspn mustard (mild)
  • 2 TBspn ketchup or tomato sauce
  • 1 sprig fresh rosemary (chopped) (optional)
  • 2 pinches salt

Instructions
 

  • Preheat the oven to 200 degrees celsius (convection setting)
  • First grate the carrots on the fine side of the grater, and chop the rosemary finely
  • Put the carrots in a large mixing bowl together with the beef mince, rosemary, mustard, ketchup and salt. Mix well
  • The ratio of mince to carrot should be about 50-50. If there is not enough carrot, add in some more. If it is not enough mince, add in some more of that. You can eyeball this, it doesn't have to be exact
  • Cut the tops of the bell peppers off and remove the seeds and white flesh, keeping as much of the bell peppers whole as possible
  • Stuff the peppers with the beef mince and carrot mixture untill they are really full
  • Put on a baking dish and into the oven for about 40-45 minutes
  • Be careful when eating, because the inside gets very very hot

Notes

Instead of bell peppers, you can use hollowed out courgette or pumpkin as well with the same stuffing inside. Totally yummmm too!

Nutrition

Calories: 627kcalCarbohydrates: 23gProtein: 62gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 195mgSodium: 1503mgPotassium: 1534mgFiber: 5gSugar: 13gVitamin A: 24284IUVitamin C: 12mgCalcium: 98mgIron: 8mg
Keyword Beef mince, Bell pepper, Carrot, Paprika, Pepper
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