Beef & rice stuffed peppers

• Beef mince 20-25% fat300g
• Mixed peppers (3 pack)4
• Basmati rice150g
• Brown onions100g
• Chopped tomatoes (400g tin)1
• Ground cuminstore cupboard3g
• Mature cheddar80g

Plus salt and pepper. About £4.49 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cook 150g rice following the pack. Cut 4 peppers in half lengthways, remove the seeds and put cut-side up in a baking dish.

3. 3

   Fry 300g beef mince and 1 chopped onion for 8 minutes. Add ½ tsp cumin and 1 tin chopped tomatoes and simmer for 5 minutes, then stir in the rice and season.

4. 4

   Spoon the filling into the peppers, top with 80g grated cheddar, cover with foil and bake for 20 minutes.

5. 5

   Remove the foil and bake for 10 minutes more until the peppers are soft and the cheese is golden.