Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Peppers filled with spiced mince and cauliflower rice.
Equipment: Frying pan; baking dish
Measures and names
Ingredients
- 4 large peppers, halved and deseeded
- 500 g beef or turkey mince (ground turkey)
- 1 onion, chopped
- 200 g cauliflower rice
- 1 x 400g tin chopped tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 60 g cheddar, grated
- 1 tbsp oil
Method
- Heat the oven to 190°C (fan 170°C). Sit the pepper halves cut-side up in a baking dish.
- Heat the oil in a pan and cook the onion for 4 minutes. Add the mince and brown for 6 minutes, breaking it up.
- Stir in the cumin, paprika and tomatoes and simmer for 5 minutes. Season well.
- Fold in the cauliflower rice and cook for 2 minutes.
- Spoon into the peppers, top with the cheddar, and bake for 25 minutes, until the peppers are tender and the cheese golden. Rest briefly before serving.
Swaps and tips
Make a double batch of filling and freeze half. Any leftover filling is good cold with salad the next day.
Add carbs for the family (optional)
For the family, use cooked brown rice in the filling instead of cauliflower rice, or serve with a small scoop alongside.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 17 g | 6 g | 23 g | 462 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
