Stuffed Peppers
Ingredients
4 large bell peppers (green, red and yellow)
1 tablespoon olive oil, plus more for greasing pan
1/2 teaspoon Winnie’s Pure Health Herbal Sea Salt
¾ teaspoon black pepper
1/2 cup white onion, diced
1 teaspoon minced garlic
250 grams minced beef
1/2 teaspoon cumin powder
1/2 teaspoon Winnie’s Pure Health Afya Mchuzi stew seasoning
½ teaspoon paprika
¼ teaspoon chilli powder
1/2 cup bell peppers
1/2 cup diced tomatoes
¼ cup sliced green onions
1/4 cup shredded cheddar cheese
Directions
- Cut the tops off of each bell pepper. Remove the membrane and seeds. Chop the top pieces into ¼-inch dice and set aside
- Grease the sides and bottom of a casserole baking dish with olive oil. Arrange the peppers inside. Lightly season the insides of the peppers with salt and pepper
- In a sufuria, add 1 tablespoon of olive oil. Once hot add diced onion and minced garlic. Sauté until onions are tender, about 3 minutes
- Add in the ground beef, breaking it into smaller pieces. Cook until no longer pink and season the beef with the cumin, salt, pepper, paprika, and chilli powder, stir to combine
- Add in 1 cup of diced bell peppers, and sauté for 1 minute. Add in the tomatoes, and green onion, stir and cook for 1 minute
- Add in 1 cup of diced bell peppers, sauté for 1 minute. Add in the beans, corn, tomatoes, and green onion, stir and cook for 1 minute
- Turn off the heat and add in ¾ cup cheese, stir to combine. Taste the beef filling, add more salt and pepper as needed
- Add about ¾ cup of filling, or enough to fill each bell pepper
- Bake until the peppers are tender when pierced with a fork, about 30 minutes. Remove the peppers from the oven and sprinkle cheese on top of each one. Bake until the cheese is melted, about 2 minutes
- Serve
