Stuffed bell peppers with eastern twist

These delicious and easy stuffed bell peppers are a great side dish. In the recipe I use a total of 3 bell peppers which would be enough for 2-3 people as a side dish.

Course Main

Cuisine Healthy

Keyword bell pepper

Diet Paleo

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 253

Author Simone

Ingredients

3 large bell peppers
300 gram ground beef
1 cloves garlic
1 onion sliced finely
2 tbsp tomato paste
2 tsp garam masala
75 gram chestnut mushrooms
1/2 zucchini in small cubes
pepper and salt
Cilantro for serving

Instructions

Preheat the oven to 180˚C/350˚F
Slice the bell peppers length wise in half. Remove the seeds and inside membranes but keep the tops intact.
Position the bell peppers with the open side facing upwards in a casserole or on a baking tray. Once the oven is preheated place them in for 10 minutes. They are still empty at this point.
In the meantime cut the onion and the garlic. Put a little oil in the pan and sauté the onion and garlic until translucent, add the meat and bake until cooked and brown. Add the herbs, mushrooms and zucchini.
Saute all until cooked.
Take the bell peppers out of the oven and fill the halves with the minced meat mixture. Place back in the oven for another 10 minutes or until the bell peppers are cooked.
Serve with fresh cilantro

Nutrition