Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers – top with melted mozzarella cheese
Prep:10 mins
Serves 4
drizzle of oil1 large onion, chopped2 garlic cloves500g beef mince2 x 400g cans chopped tomatoesa few oregano sprigs, leaves picked, or 1 tbsp dried1 beef stock cube2 tbsp tomato ketchup4 peppers (mixed colours are nice)100g grated mozzarella or cheddarsmall bunch basil, leaves picked
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3When 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.
