Getting by in today’s world usually means compromising on an aspect of your life, and usually this compromise is food. We’re forever grabbing fast food take out, getting by on a snack bought from the food cart at the office or a donut from the coffee shop on the corner. Why should it be this way? You shouldn’t have to compromise on healthy living just to succeed, so we’re here to show you how you can cook amazing, healthy meals at home in 30 minutes or less. Plus, you won’t have to worry about wasting time comparing prices of ingredients as we’ll be doing all of that for you too.
Beef & Rice Stuffed Peppers
• Serves 4
• 30 minutes cooking time
• Not suitable for freezing
• Can be changed to suit individual needs, see asterisk at the bottom
Ingredients
• 4 Peppers, halved and cored* (£1.80 if bought from Asda as 1 mixed peppers bag and 1 loose pepper)
• 1 clove of garlic (£0.30 from Asda)
• 200g minced beef* (Asda Chosen By You Lean Beef Mince 454g £3.00)
• 1 tsp of paprika (Schwartz Paprika £1.46 at Asda but right now Sainsbury’s is offering 3 Swartz spices for £3.00)
• 2 tsp of ground cumin (you can add more or less depending on your taste, 28g jar Schwartz Ground Cumin for £1.46 Asda, Sainsbury’s offer applies)
• 50g of Arborio Risotto Rice* (£1.10 from Tesco & Asda)
• 250ml vegetable stock (Tesco’s own brand – £0.65)
• ½ small bunch of parsley, chopped (or ¼ of a tsp if dried parsley is used) (£1.00 for your own growing plant from Asda)
• 4 tbsp of Greek yogurt (Total 0% Fat Authentic Greek Yogurt 170g is on offer at Tesco for £0.75 until 21/01, after that it’s back to £1.00 everywhere)
Method
1. Microwave your peppers, cut-side down on a microwaveable plate. Put on high for approx 4 minutes until cooked through without being too soft, otherwise you face your peppers collapsing. If they still are not cooked after 4 minutes, microwave them for a further 40 seconds – 1 minute, but keep checking them.
2. Put mince beef in a cold frying pan, turn on the heat and continuously break up the pieces so that no lumps remain. When the beef starts to brown, stir in the garlic and other spices for 1 minute. Now add the rice and stock. Cover the pan to simmer for 10 minutes until rice is soft and cooked.
3. Heat your grill. Stir half the chopped parsley into the rice. Lay out peppers on a baking tray and stuff them with the rice mixture. Grill until crisp, sprinkle over most of the remaining parsley, retaining a little for garnish. Serve with Greek yogurt and remaining parsley.
* You change peppers for marrows if you prefer, substitute risotto rice for cous cous/bulgur wheat/quinoa and the beef can be replaced with mince pork, chicken, turkey or vegetarian mince.
Bon appétit!