And Breathe… Seriously where have the last 8 weeks gone! I’m so sorry that there has been such a delay in-between recipes recently but I have literally been non-stop! Anybody who teaches will understand how crazy it is getting year 11 ready for their exams and it has taken over! As well as that I’ve spent a weekend in Edinburgh, a week in Las Vegas, been to 2 international rugby games, 1 international football game, helped my dad celebrate his retirement, gotten through 5 series of ‘House’, written a masters essay, gotten another year older, learned to ride a bike again and still fitted in the gym and food prep! All in all it’s been a pretty amazing but complete whirlwind! But I promise I am back!!
I knew I had to return with a good recipe and I promise you this is one of the best! It is so delicious!! It’s one of my go to recipes when cooking for friends and family because it looks far more complicated and impressive than it actually is. I’ve been promising them all that I would put the recipe on here as soon as possible and I’ve finally gotten round to it! It’s one of those recipes that’s perfect year round because although it is beefy and rustic perfect for winter nights, there’s something about how colourful and spicy it is that makes me think of summer. That also makes it perfect for the weather we’ve had lately. You can’t tell from one day to the next whether it’s going to be January frost or an August heat wave. I love serving them with a big pile of green veg like broccoli and green beans.
The peppers are stuffed with mince, green lentils and chickpeas all of which are a great source of protein, and if you want to make them vegetarian friendly simply substitute the mince for quorn. Between these and the veggies involved it’s also jam packed with fibre. Red peppers are also an excellent source of vitamin C. Finally if you could give a flying monkey about how healthy they can are and simply care about taste – They are damn tasty and can be covered in cheese…. enough said!
I highly recommend you give these a go and I promise there are plenty of new recipes on the way!
Mince and Chickpea Stuffed Peppers
Serves: 4 Difficulty: Easy Time: 1 Hour 10 minutes
- 4 Large Bell Peppers (Ideally Red and the bigger the better!)
- 1 Tsp Coconut Oil
- 400g Lean Mince (Use Quorn for Vegetarian)
- 1 Red Onion (Diced)
- 3 Cloves of Garlic (Crushed)
- ½ Tsp Paprika
- ½ Tsp Chilli Powder
- 1 Red Chilli (Diced)
- 400g Canned Green Lentils (Drained)
- 400g Canned Chickpeas (Drained)
- 400g Canned Chopped Tomatoes
- 1 Cup of Beef Broth
- 80g of Cheese (Grated or sliced)(Optional)
- Preheat the oven to 180° Cut the peppers in half lengthways (leaving the stalk on) and de-seed. Arrange them on a baking tray or dish.
- Heat the oil over a medium heat. Add the mince, garlic and red onions and cook until the onions have softened and mince hs browned (around 5-8 minutes).
- Add the paprika, chilli and chilli powder and cook for a further minute.
- Add the remaining ingredients except for the cheese and bring to a simmer. Ensure the mixture is covered in liquid, if not add a little bit more broth or hot water (this will reduce).
- Place the red peppers in the oven and allow the mixture to simmer on the hob until the liquid has reduced (around 15 minutes).
- Remove the red peppers from the oven and fill with the mince mixture. Cover with foil and return to the oven for a further 20 minutes.
- Remove from the oven and remove the foil. If having cheese add this to the top of each pepper now. Return to the oven for a final 5 minutes.