Spiced Beef Stuffed Peppers
with Tomato and Mint Tabbouleh
These delicious Spiced Beef Stuffed Peppers have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20
Chicken Stock Paste
120
Bulgur Wheat
(Contains Cereals containing gluten)
125
Baby Plum Tomatoes
1
Mint
1
Garlic Clove
½
Lemon
1
Bell Pepper
(May contain Celery)
120
British Beef Mince
1
Chermoula Spice Mix
30
Tomato Puree
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
240
Water for the Bulgur
½
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, quarter the tomatoes.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Peel and grate the garlic (or use a garlic press). Halve the lemon.
Halve the bell pepper lengthways and discard the core and seeds.
Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the top shelf of your oven until slightly softened, 5-7 mins, then remove and set aside.
While the peppers roast, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir the garlic, chermoula, tomato puree, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring to the boil and simmer until the sauce has thickened, 3-5 mins.
Once thickened, taste and season again if needed, then divide the beef mixture between the roasted pepper halves.
Crumble the Greek style salad cheese on top and bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.
Once cooked, fluff up the bulgur with a fork and stir through the tomatoes and half the mint. Add a squeeze of lemon juice and season with salt and pepper if needed. Stir to combine.
Serve your tabbouleh in bowls topped with a stuffed pepper half.
Sprinkle over the remaining mint and cut any remaining lemon into wedges for squeezing over.
Enjoy!
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