Stuffed peppers

• oildrizzle of

  drizzle of

• large onion↗1 1

  chopped

• garlic cloves↗2 2
• beef mince↗500g 500g
• chopped tomatoes2 x 400g cans

  2 x 400g cans

• oregano↗a few a few

  sprigs, leaves picked, or 1 tbsp dried

• beef stock cube↗1 1
• tomato ketchup↗2 tbsp 2 tbsp
• peppers↗4 4

  (mixed colours are nice)

• grated mozzarella100g 100g

  or cheddar

• basil↗small bunch small bunch

  leaves picked

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.

2. 2

   Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.

3. 3

   When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.