Leftover Mince Beef Stuffed Peppers
Stretch your leftover mince with this easy recipe which adds kidney beans, tomatoes, rice and cheese to bulk out a small amount of mince, this is then stuffed into peppers and topped with breadcrumbs....
This recipe is prepared with:
Ingredients
200 g cheddar cheese
150 g bread, torn
10 g fresh basil, leaves only
10 g walnuts
½ garlic clove
salt, as needed
black pepper, as needed
150 g onions, diced
300-400 g beef mince, cooked
½ garlic clove, crushed
400 g tinned red kidney beans, drained, rinsed
400 g tinned chopped tomatoes
150 g beef stock, hot
1 tsp chilli flakes
200 g cooked rice
900 g red peppers, tops sliced off, deseeded
olive oil, as needed
Instructions
STEP 1/4
Assemble the Express Serve attachment with the Grating Disc.
Place a bowl underneath the attachment.
Grate cheese into the bowl using the Pusher.
Remove the attachment from the machine.
STEP 2/4
Fit the Knife Blade.
Add bread, basil, walnuts and garlic into the Appliance bowl.
Pulse until breadcrumbs form.
Season the breadcrumbs with salt and pepper and set aside.
STEP 3/4
Add oil into a saucepan.
Heat on a medium-high heat.
Add onion.
Sauté for 5 minutes on a medium-high heat.
Add cooked mince, garlic, kidney beans, tomatoes, beef stock, chilli flakes, salt and pepper.
Cook, stirring occasionally for 10 minutes on a medium-high heat.
Remove from the heat.
Add cooked rice and grated cheese and stir to combine.
STEP 4/4
Grease a baking tray.
Preheat the oven to 200ºC.
Place peppers on the baking tray.
Fill the peppers with the mince and rice mixture.
Top with the herby breadcrumbs and drizzle with olive oil.
Bake for 10 minutes at 200ºC.
Serve
Substitutions
Basil can be replaced with any other fresh herbs.
Walnuts can be replaced with any other nuts.
Red peppers can be replaced with green or yellow peppers.
Leftover Mince Beef Stuffed Peppers
Stretch your leftover mince with this easy recipe which adds kidney beans, tomatoes, rice and cheese to bulk out a small amount of mince, this is then stuffed into peppers and topped with breadcrumbs....
Ingredients
200 g cheddar cheese
150 g bread, torn
10 g fresh basil, leaves only
10 g walnuts
½ garlic clove
salt, as needed
black pepper, as needed
150 g onions, diced
300-400 g beef mince, cooked
½ garlic clove, crushed
400 g tinned red kidney beans, drained, rinsed
400 g tinned chopped tomatoes
150 g beef stock, hot
1 tsp chilli flakes
200 g cooked rice
900 g red peppers, tops sliced off, deseeded
olive oil, as needed
Instructions
STEP 1/4
Assemble the Express Serve attachment with the Grating Disc.
Place a bowl underneath the attachment.
Grate cheese into the bowl using the Pusher.
Remove the attachment from the machine.
STEP 2/4
Fit the Knife Blade.
Add bread, basil, walnuts and garlic into the Appliance bowl.
Pulse until breadcrumbs form.
Season the breadcrumbs with salt and pepper and set aside.
STEP 3/4
Add oil into a saucepan.
Heat on a medium-high heat.
Add onion.
Sauté for 5 minutes on a medium-high heat.
Add cooked mince, garlic, kidney beans, tomatoes, beef stock, chilli flakes, salt and pepper.
Cook, stirring occasionally for 10 minutes on a medium-high heat.
Remove from the heat.
Add cooked rice and grated cheese and stir to combine.
STEP 4/4
Grease a baking tray.
Preheat the oven to 200ºC.
Place peppers on the baking tray.
Fill the peppers with the mince and rice mixture.
Top with the herby breadcrumbs and drizzle with olive oil.
Bake for 10 minutes at 200ºC.
Serve
Substitutions
Basil can be replaced with any other fresh herbs.
Walnuts can be replaced with any other nuts.
Red peppers can be replaced with green or yellow peppers.