Mexican beef stuffed peppers

IN this week's healthy eating column, our columnist Sharron McCormick brings readers another tasty treat.

Her recipe for Mexican beef stuffed peppers is sure to be a winner around the dinner table.

"A very easy to prepare and deliciously tasty dish that can be served as a main or side," Sharron said.

"Great made the day before and heated for lunch or dinner, served with crisp salad."

Ingredients

Serves four to eight

l Four red or green peppers

l 400g mince beef (5 per cent fat)

l One onion finely chopped

l One tin chopped tomatoes

l Two cloves garlic or one to two teaspoons garlic salt

l Two teaspoons mixed herbs

l Four tablespoons tomato purée

l 30g Mexican cheese

Method

1: Wash the peppers and cut in half down the centre of each pepper, removing the seeds and stalk.

2: Place in a large oven proof dish ready to be filled.

3: In a large non-stick frying pan, fry the onions and mince until browned.

4: Add the garlic and herbs and fry for two minutes then add the tomato purée.

5: Continue to cook for a further two minutes until tomato purée changes to a deeper red.

6: Add the tinned tomatoes, mix well and simmer for a few minutes.

7: Fill each Pepper half with the mince and grate over the Mexican cheese.

8: Cook at approximtaley 175 degrees for 30 to 45 minutes or until cheese is browned and peppers are cooked through.

For updates and other tasty recipes from Sharron visit:

www.shapeyourlife.uk