Stuffed Peppers

As a kid, this was one of my favourites, and now I make it regularly for my family. It is best in Summer when green peppers are the cheapest. I make brown rice pilaf for the kids to have as their carb side. I eat mine with plenty of greens.

INGREDIENTS

4 green bell peppers

400g ground beef

1 tbsp olive oil

1 small onion, diced

2 cloves of garlic, crushed

170g tin tomato paste

Salt and pepper

TO SERVE

A handful of baby spinach and kale leaves, steamed broccoli and peas

Greek yoghurt

Sprinkle of chilli flakes (optional)

METHOD

Pre-heat oven to 200°C (bake).

Cut peppers in half, remove the seeds and place them in a baking tray ready to be filled.

Heat a non-stick frying pan to medium heat, add the olive oil.

When heated, add the onions, garlic and stir.

When onions are soft, add the ground beef and use a wooden spoon to break up the beef as it browns.

Once the meat has changed colour but is not cooked through (it will cook more in the oven), add the tomato paste, salt and pepper, and stir so all the meat is coated. Cook for a further two minutes, then turn off the heat. You could add more spices here depending on your family's taste buds.

Spoon meat mixture into the halved peppers.

Bake in the oven for 20 minutes.

Serve on a bed of baby spinach and kale, steamed greens. Add a dollop of yoghurt and a sprinkle of chilli flakes.

Serve with plenty of greens and a big dollop of Greek yoghurt.

SERVES 4

Calories 354

Protein 28.5g

Fat 20g

Net Carbs 112 g