Stuffed peppers with low fat beef mince meat For Jamo
Stuffed peppers with low fat beef mince meat For Jamo

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stuffed peppers with low fat beef mince meat for jamo. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffed peppers with low fat beef mince meat For Jamo is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Stuffed peppers with low fat beef mince meat For Jamo is something that I have loved my entire life. They are fine and they look wonderful.

Oil and season the peppers with salt/pepper and dash or oregano. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have stuffed peppers with low fat beef mince meat for jamo using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Stuffed peppers with low fat beef mince meat For Jamo:
  1. Take 3 large peppers cut in half
  2. Prepare 300 g low fat beef mince (<5%) or turkey mince
  3. Take 1 shallot
  4. Make ready 1 clove garlic
  5. Get 1 tbsp crushed chillis
  6. Make ready 1 tsp each: rosemary/parsley/oregano & cinammon
  7. Prepare Salt and pepper
  8. Make ready 2 tbsp sun dried tomatoes

Heat the oil in a large frying pan over a medium-high heat. Turn off the heat and sprinkle with chopped parsley. Stuff the peppers with the meat and cover them with the lid. Coat a large baking dish with cooking spray; set aside.

Instructions to make Stuffed peppers with low fat beef mince meat For Jamo:
  1. 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).
  2. 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.
  3. Remove peppers from oven and spoon the mince mixture into them filling them fully. Garnish with fresh parsley or and some grated parmesan.

Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. We love stuffed peppers, but we don't love the heartburn most stuffed peppers cause. Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Add the onion and cook for a few mins to soften.

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