Cajun Chilli Stuffed Peppers

by | Dec 2020

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prep - 5 mins

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Cook - 20 mins

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Servings - 1

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This Cajun Beef special is a very easy to make recipe and easy to impress with for very little work. Its the perfect meal on its own or pairs great with rice or potatoes and vegetables.

Macros per serving:

Cals: 529kcal
Protein: 45.7g
Carbs: 53.7g
Fat: 15.9g

Ingredients

  • 80g Cooked 5% Lean Beef Mince (105g raw)
  • 2 Large Peppers (Any colour)
  • 30g Kidney Beans
  • 30g Frozen Peas
  • 50g Spinach
  • ½ Small Carrot
  • 150g Tinned Chopped Tomatoes
  • 1 tbsp Tomato Puree
  • 1tsp Cajun Seasoning
  • ½ Paprika
  • 1 tsp Garlic Powder
  • 50g Fresh Mozarella Cheese
  • Salt & Pepper

Method

Pre-heat your oven at 180°C/356°F

1) In a pan with 1 calorie cooking spray cook start cooking your beef mince, kidney beans, frozen peas, and diced ½ Carrot, with all seasonings on a medium heat.

2) Once beef is fully cooked through and browned, continue to cook on a low heat and add in your chopped tomatoes, tomato puree, and baby spinach until the spinach has softened.

3) Cut the tops off of your peppers and hollow out the seeds, fill your peppers with your Cajun beef layering with slices of mozarella throughout, and then place the lids back on and into the oven.

4) Cook for around 10 minutes or until the peppers have softened, depending on how ripe the pepper is the cooking time will vary.

 

Cajun Chilli Stuffed Peppers

by | Dec 2020

241647~|freepik_bbq~|flat031-spatula~|

prep time - 5 mins

241473~|freepik_restaurant~|flat025-cooking~|

Cooking time - 20 mins

241473~|freepik_restaurant~|flat032-pasta~|

Servings - 1

241498~|freepik_webdesign~|flat029-tag~|

This Cajun Beef special is a very easy to make recipe and easy to impress with for very little work. Its the perfect meal on its own or pairs great with rice or potatoes and vegetables.

Macros per serving:

Calories: 529kcal
Protein: 45.7g
Fat: 15.9g
Carbohydrates: 53.7g

Ingredients

  • 80g Cooked 5% Lean Beef Mince (105g raw)
  • 2 Large Peppers (Any colour)
  • 30g Kidney Beans
  • 30g Frozen Peas
  • 50g Spinach
  • ½ Small Carrot
  • 150g Tinned Chopped Tomatoes
  • 1 tbsp Tomato Puree
  • 1tsp Cajun Seasoning
  • ½ Paprika
  • 1 tsp Garlic Powder
  • 50g Fresh Mozarella Cheese
  • Salt & Pepper

Method

Pre-heat your oven at 180°C/356°F

1) In a pan with 1 calorie cooking spray cook start cooking your beef mince, kidney beans, frozen peas, and diced ½ Carrot, with all seasonings on a medium heat.

2) Once beef is fully cooked through and browned, continue to cook on a low heat and add in your chopped tomatoes, tomato puree, and baby spinach until the spinach has softened.

3) Cut the tops off of your peppers and hollow out the seeds, fill your peppers with your Cajun beef layering with slices of mozarella throughout, and then place the lids back on and into the oven.

4) Cook for around 10 minutes or until the peppers have softened, depending on how ripe the pepper is the cooking time will vary.

 

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