Stuffed red peppers

Ingredients

• 500 g Beef mince
• 4 pcs Red capia peppers, halved lengtwise, seeded
• 100 g Cheddar, grated
• 50 g Carrots, raw, grated
• 50 g Mushrooms, white, chopped
• 1 pcs Onion, peeled, chopped
• 2 clove Garlic, minced
• 1 sprig Thyme, fresh
• 1 tbsp Water
• 1 pinch Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Preheat oven to 200°C.
2. Heat a non-stick skillet and add onions, garlic, carrots, and water. Cook for 3 minutes, stirring (add a half tablespoon of water if needed to avoid burning).
3. After the released liquids evaporate, add mushrooms and cook for 5 minutes. Season with salt.
4. Stir in beef mince and cook for 5 minutes. Drain excess fat. Add thyme then cook for 5 minutes.
5. Place halved peppers, upwards facing, on a baking tray.
6. Spoon the beef mixture into peppers then bake for 20 minutes in preheated oven.
7. Remove the peppers, sprinkle with cheese outside the oven, then bake for 10 more minutes. Serve while still hot.