Ingredients
- 2 large halved peppers
- 200g 5% lean beef mince (or Quorn mince)
- 50g kidney beans (drained tin)
- 2 cloves finely chopped garlic
- 1 finely chopped onion
- 1 handful chopped coriander
- 40g low fat grated cheddar
- 1/2 tin chopped tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 kcal spray
- salt and pepper
Instructions
- Half the peppers and place on a lined baking tray.
- Spray with one kcal spray and grill for 10 minutes turning over half way through and respraying with one kcal spray.
- Meanwhile, heat a pan on medium and spray with one kcal spray.
- Add in the garlic and onion. Sweat for a minute or two.
- Add in the cumin, paprika and chili powder cooking off the spices for 2 minutes.
- Add in the mince and cook until brown.
- Next add the half tin of tomatoes and kidney beans.
- Season with salt & pepper and simmer for a few minutes.
- Add in the chopped coriander.
- Fill each half pepper with the mixture and top with the cheese.
- Spray again with one kcal spray and grill for 10 minutes until the cheese is melted and they are starting to crisp up.
- Serve with a side salad.
Nutrition
Serving: 1full pepper (2 halves) | Calories: 258kcal | Carbohydrates: 22g | Protein: 23g | Fat: 8g
