Chilli Stuffed Peppers

This lighter twist on a winter warmer is delightful all year round!

Chilli stuffed peppers packed with 53g of protein and 431 calories of goodness, this is a winter dinner. A vegan alternative is available by substituting the beef mince for a vegan alternative and using vegan cheese.

Ingredients

• 1/2 small Onion
• 2 Cloves of Garlic
• 2 Baby Peppers
• Cooking Spray
• 150g of Lean Beef Mince
• 1/2 Can of Chopped Tomatoes
• 1 tbsp of Marmite
• 1/2 Can of Kidney Beans
• 1 large Bell Pepper
• Low Fat Cheese
• Optional- spices and seasoning

Method

1. Finely chop onion, garlic and baby peppers.
2. Heat up large saucepan on medium heat. Add frying spray.
3. Add onion, garlic and baby peppers to saucepan.
4. Once they have gone soft, add mince to saucepan. Break up and season with salt and pepper, mixed herbs, paprika, cayenne pepper and chilli flakes.
5. Once mince is no longer pink, add tomatoes. Mix occasionally. Bring to the boil, then turn down the heat to let simmer.
6. Add Marmite and kidney beans. Let simmer for a good 20 minutes.
7. Whilst simmering, cut the pepper in half and scoop out the insides. Preheat the oven to Gas Mark 5/190 degrees.
8. Once chilli is at the right consistency and liquid has reduced, place into the peppers.
9. Top with cheese and cook in the oven for around 15 minutes.
10. Serve up and set those taste buds on fire!

Nutrition

• Calories: 431kcal
• Carbohydrates: 29g
• Fat: 10g
• Protein: 53g