- 4 peppers - cut lengthways and deseeded
- 1-2 tbsp olive oil
- 1 x 500g pack lean beef steak mince
- 1 x 100g bunch spring onions - sliced
- 2 cloves of garlic - minced
- 125ml red wine or gluten and wheat free beef stock
- 2 tbsp tomato purée
- 340g sundried tomato pasta sauce
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp ground cinnamon
- 50g Cheddar cheese - grated
Preheat the oven to gas 6, 200°C, fan 180°C, gas mark 6.
Heat the oil in a large frying pan over a medium to high heat. Add the beef mince and cook for 5 minutes until browned. Add the spring onions and garlic and cook for a further 1-2 minutes. Add the red wine or stock and leave to bubble for a couple of minutes.
Stir in the tomato purée, pasta sauce, oregano, paprika and cinnamon and season well. Continue cooking, over a medium heat, for around 10 minutes.
Place the peppers on a baking tray lined with kitchen foil and spoon the beef mixture into the peppers and top each one with the cheese. If you are preparing them in advance, make them up until this stage and put to one side until needed later in the day. Bake for 20 minutes, until the cheese is bubbling and golden. If you made them earlier in the day, and they are completely cold, you will probably need to give them around 30 minutes in the oven, until piping hot.
Serve with a mixed green salad and some soured cream.