- 250g organic mince beef
- 1 Kallo beef stock cube
- 1 brown onion - finely sliced
- 1 thumb of fresh ginger ,grated
- 1 tbsp curry powder
- 1 tbsp tomato puree
- 2 garlic cloves ,grated
- 2 carrots ,diced into small bitesize pieces
- 4 bell peppers
- 130g basmati rice
- 1 tbsp oil for cooking
- Small handful of chopped coriander
- Sprinkling of feta or goat's cheese
Preheat oven to 190 degrees.
Add oil to a wide based pan, once hot gently brown the diced onion. Add the beef mince and cook for a further 3 mins (breaking it up as you go).
Add the carrot, grated garlic and ginger to the pan and cook for a further 1 min.
Crumble the stock cube into the pan with tomato paste and curry powder and rice.
Add 350ml of water and bring to the boil.
Once boiling reduce the heat and simmer gently for 10-15 mins or until the rice is cooked and water absorbed. Stir in coriander (optional).
Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray and bake for 15 mins.
Fill the part baked peppers with the rice mixture. Add an optional sprinkle of feta or goats cheese and return to the oven for 10 mins, or until the peppers are softened and the filling is piping hot. Serve and enjoy.