Servings: 2 · 20 min prep + 50-60 min cooking

Approximate nutrition per serving

430 kcal
Energy 38.5 g
Protein 42.6 g
Carbohydrate 12.3 g
Fat

Ingredients

Quantities are for the whole recipe.

  • 300 g sweet pepper, deseeded
  • 300 g lean beef mince (about 5% fat), raw
  • 70 g long-grain rice, dry
  • 80 g onion, peeled
  • 300 g canned tomatoes, crushed, no added oil
  • 10 g olive oil
  • 4 g fresh parsley

Water, salt and pepper.

Method

  1. Deseed two large peppers, aiming for about 300 g edible weight. Rinse the rice. Finely chop the onion and soften in the oil.
  2. Add the beef mince, breaking it up as it cooks briefly. Stir in the dry rice, parsley, salt and pepper. Fill the peppers, leaving space for the rice to expand.
  3. Place in a small pan, add tomatoes and water almost to the tops of the peppers. Cover and simmer for 50-60 minutes until the rice and peppers are tender and the filling reaches 71°C. Serve each pepper with half the sauce.

Allergens and labels: Check labels of packaged ingredients.

Values are estimates per serving for the listed ingredients, including oil and any listed bread. Meat, rice and potatoes are weighed before cooking; cooked and drained foods are labelled explicitly. Products and moisture loss during cooking can affect the result. Pinches of seasoning and optional substitutions are not included. The cheese reference is reduced-fat cottage cheese. This is a meal idea, not a universal daily plan.

Calculation reference: CoFID 2021. The image is an AI illustration of a serving suggestion.

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