After a lovely day in the sunshine, we needed a yummy meal that is fast and something that we can all eat together. My baby hasn’t tried beef yet, so this felt like the perfect time!
There was a lot of mince left over which I will add to a packed lunch over the next few days.
I omitted any salt from the baby’s meal, so took some of the mince out to put into the pepper, and seasoned the rest of the meat afterwards. He’s also not much of a fan of rocket as I think it’s far too peppery for him, so he just had some cherry tomatoes with the stuffed pepper.
Ingredients (serves 2 plus a little one):
4 Peppers of any colour
500g Beef mince
4 tsp sun dried tomato paste
Tsp Garlic Powder
Tsp dried sage
Splash of water
2 tbsp. grated Cheddar
2 tsp Olive oil
Tsp Balsamic Vinegar
Preheat the oven to 400°F/200°C. Place 1 teaspoon of olive oil into a frying pan on a medium heat. Fry the onion until soft (about 4 minutes). Then add the beef and cook until brown, around 5 minutes. add in the sun dried tomato paste and stir through with the garlic powder and sage. Add a splash of water and allow to keep cooking on a low heat whilst you prepare the peppers. Cut the peppers in two and take out any seeds. Place these onto a baking tray and fill one of them with the beef (this will be for the baby). Then season the rest of the beef to your liking, and add these to the other peppers. Top with the cheese and put in the oven for 20 minutes. Throw together the salad of rocket and cherry tomatoes, and glaze with olive oil and balsamic vinegar, and once these are cooked add them to the plates.