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Spiced Beef Stuffed Peppers
Spiced Beef Stuffed Peppers

Spiced Beef Stuffed Peppers

with Tomato and Mint Tabbouleh

These delicious Spiced Beef Stuffed Pepper have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Spicy
High Protein
Allergens:
Gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

20

Chicken Stock Paste

120

Bulgur Wheat

125

Premium Tomato Mix

1

Mint**

1

Garlic Clove**

½

Lemon**

1

Bell Pepper**

120

British Beef Mince**

1

Baharat Spice Mix

30

Tomato Puree

50

Greek Style Salad Cheese

Not included in your delivery

240

Water for the Bulgur

½

Sugar for the Sauce

50

Water for the Sauce

Nutritional information

Energy (kcal)497 kcal
Energy (kJ)2078 kJ
Fat17.7 g
of which saturates8.3 g
Carbohydrate62.3 g
of which sugars10.6 g
Protein26.8 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Large Saucepan
Garlic Press
Baking Tray
Pan

Instructions

Cook the Bulgur
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Get Prepped
2

Meanwhile, quarter the tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Peel and grate the garlic (or use a garlic press). Halve the lemon.

Pepper Time
3

Halve the pepper lengthways and discard the core and seeds.

Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast on the top shelf of your oven until slightly softened, 5-7 mins, then remove and set aside.

Fry the Beef
4

While the peppers roast, heat a large frying pan on medium-high heat (no oil). 

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stuff your Peppers
5

Stir the garlic, baharat, tomato puree, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring to the boil and simmer until thickened, 3-5 mins.

Once thickened, taste and season again if needed, then divide the beef mixture between the roasted pepper halves.

Crumble the Greek style salad cheese on top and bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.

Finish and Serve
6

Once cooked, fluff up the bulgur with a fork and stir through the tomatoes and half the mint. Add a squeeze of lemon juice and season with salt and pepper if needed. Stir to combine.

Serve your tabbouleh in bowls topped with a stuffed pepper half.

Sprinkle over the remaining mint and cut any remaining lemon into wedges for squeezing over.

Enjoy!

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