Serves: 2
Preparation Time: 20 minutes
Cooking Time: 45-55 minutes
Ingredients:
- 200g 0% fat Halal beef mince
- 2 large bell peppers, halved and deseeded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400g) chopped tomatoes
- 100g cooked quinoa or brown rice (for added texture and to bulk up the filling)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: A sprinkle of low-fat cheese or nutritional yeast for a cheesy topping without the fat
Instructions:
- Preheat Oven: Preheat your oven to 190°C (375°F).
- Cook Mince: Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until softened. Add the beef mince, breaking it apart with a spoon. Cook until browned. Stir in cumin, paprika, and season with salt and pepper.
- Combine: Mix in the chopped tomatoes and cooked quinoa or rice. Simmer for 5-10 minutes until the mixture thickens slightly.
- Prepare Peppers: Arrange the bell pepper halves in a baking dish, cut-side up. Spoon the beef mixture into each pepper half.
- Bake: Cover with foil and bake for about 35-40 minutes, until the peppers are tender. If using cheese or nutritional yeast, sprinkle on top in the last 5 minutes of baking.
- Serve: Garnish with fresh parsley before serving.
Nutritional Information (per serving, estimated):
- Calories: Approximately 300-400 kcal
- Protein: 20-25g
- Fat: 5-10g (Primarily from the olive oil and any optional cheese)
- Carbohydrates: 40-50g (From the vegetables and quinoa/rice)
- Sodium: Moderate (Adjust according to taste)
- Cholesterol: Low