Stuffed peppers with low fat beef mince meat For Jamo
Stuffed peppers with low fat beef mince meat For Jamo

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed peppers with low fat beef mince meat for jamo. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Stuffed peppers with low fat beef mince meat For Jamo is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Stuffed peppers with low fat beef mince meat For Jamo is something which I’ve loved my whole life. They’re fine and they look fantastic.

Oil and season the peppers with salt/pepper and dash or oregano. Sautee the finely chopped shallot and garlic. Oil and season the peppers with salt/pepper and dash or oregano. In a large frying pan, begin to heat the onion and garlic before adding the mince meat.

To get started with this recipe, we have to prepare a few ingredients. You can have stuffed peppers with low fat beef mince meat for jamo using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Stuffed peppers with low fat beef mince meat For Jamo:
  1. Make ready 3 large peppers cut in half
  2. Get 300 g low fat beef mince (<5%) or turkey mince
  3. Prepare 1 shallot
  4. Make ready 1 clove garlic
  5. Prepare 1 tbsp crushed chillis
  6. Take 1 tsp each: rosemary/parsley/oregano & cinammon
  7. Get Salt and pepper
  8. Make ready 2 tbsp sun dried tomatoes

Add the onions and garlic and fry until soft. Add the ground beef, and fry until no longer pink. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Instructions to make Stuffed peppers with low fat beef mince meat For Jamo:
  1. The peppers: Pre heat oven to 200, fan assisted. Oil and season the peppers with salt/pepper and dash or oregano. Roast in oven on a baking tray (middle shelf) 20-30min).
  2. The mince: In a shallow casserole (I use the Le Creuset 26cm diameter on a low heat). Sautee the finely chopped shallot and garlic. Add the mince. Stir well and replace the lid. Once it's half cooked add the rest of the herbs. Add the sun dried tomatoes and cook for a further 3-5min.
  3. Remove peppers from oven and spoon the mince mixture into them filling them fully. Garnish with fresh parsley or and some grated parmesan.

Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. 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.

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