We could not resist the temptation to prepare one of our favourite healthy dishes. Some like these baked, we prefer to stuff raw peppers with our prepared lean mince mix! Simply delicious.
Ingredients:
- 4-6 roasting peppers of various colors (red, green or yellow)
- 280 g lean minced beef
- 1/2 onion
- 1 zucchini
- 6 button mushrooms
- 1 tsp Brags Amino Liquid
- A Vogel Herbamare Seasoning salt to taste
- Black Pepper to taste
- 1 tbsp MCT Oil
- 40g grated mozzarella cheese
- Fresh basil leaves
Method:
- Wash the peppers. Cut top off and scrape pits out
- Chop onion, zucchini and mushrooms into small pieces and sauté with half a tbsp MCT oil over low heat, in a pan, until blanched.
- Spice the mince with Herbamare, black pepper and Amino Liquid.
- Up the heat and add mince mixture and rest of MCT oil with sautéed veggies – fry until mince is cooked thoroughly.
- Scoop even amounts of mince and veggie mixture into your pepper buckets.
- For those that prefer the peppers cooked: pop these into the oven on a baking tray at 180 degrees for approximately 40 minutes
- Garnish with basil leaves and a pinch of grated mozzarella cheese on each stuffed pepper and enjoy!
A reminder to use the mozzarella cheese in moderation. 280g of lean mince would be two servings on our protocol. Make sure you stay within allowed protein allowance per meal.