Ingredients:
4 large red peppers, stalks removed, halved and deseeded
4 tbsps Flora Cuisine
1 medium onion, peeled and diced
¼ tsp cumin seeds
1 sprig rosemary, chopped
2 sprigs fresh thyme, stalks removed and chopped
Pinch chilli flakes
Sea salt and freshly ground black pepper to taste
1 large beef tomato, chopped
1 tbsp tomato purée
400g (14oz) extra lean minced beef
100ml (4floz) white wine
100ml (4floz) strong vegetable stock, made with ½ Knorr cube
1 tbsp balsamic vinegar glaze
2 cloves of garlic, peeled and crushed
10 leaves of fresh basil, torn
100g (4oz) fresh spinach, washed
100g (4oz) reduced fat mature Cheddar cheese, grated
Sprinkling of smoked paprika
Heat oven to 200°C, 180°C.
Place cut peppers on a baking tray.
Heat Flora Cuisine in a heavy-based frying pan, sweat the onion, cumin seeds, rosemary, thyme, chilli flakes, salt and pepper for 2–3 minutes or until softened.
Add the chopped tomatoes and tomato purée, cover and cook slowly for a further 5 minutes.
Add mince and cook covered for a further 5 minutes, then add wine, and stock and cook until the mixture has reduced.
Add the balsamic vinegar glaze, garlic, basil and spinach. Stir the mixture thoroughly and cook to wilt the spinach slightly.
Fill the peppers with the meat mixture and bake uncovered for 20 minutes. Remove from oven, add the cheese and sprinkle with smoked paprika.
Bake for a further 10 minutes or until peppers are tender, and the cheese golden.
