Mexican-Style Beef Stuffed Peppers
Makes 1 serving

INGREDIENTS
140 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
300 g Red pepper (Two large peppers, halved through the stalk and deseeded.)
60 g Black beans, tinned and drained (Drained weight.)
60 g Sweetcorn, tinned and drained (Drained weight.)
100 g Passata
25 g Reduced-fat cheddar
20 g Spring onion
1 tsp Ground cumin
1 tsp Smoked paprika
A pinch Chilli flakes
To taste Salt

METHOD
1. Heat the oven to 200°C. Roast the pepper halves cut side up on a tray for ten minutes to soften.
2. Fry the mince in a dry non-stick pan until browned. Add the spices, then the passata, beans and sweetcorn, and simmer for five minutes until thick. Season.
3. Fill the pepper halves with the mince, top with the grated cheese and bake for fifteen minutes until the cheese browns.
4. Scatter with spring onion and serve. A spoon of yogurt on the side suits it.

Contains milk.

RECIPE NOTES
The peppers are the plate and the carbohydrate at once. Beans and sweetcorn together are about 40 g of it.
Reduced-fat cheddar at 25 g is 65 kcal. Full-fat is 100 for the same amount and does not melt any better here.

Full recipe: https://www.getfuel8.com/recipes/mexican-beef-stuffed-peppers
