This recipe is a twist on the Triple Cheese Tandoori Mushrooms, almost the same, however using a little twist of tomato and way more garlic Can you have too much garlic?.
This recipe lists between 2 and 4 medium / large peppers for filling – What I tend to do is make a load of filling, and if I don’t use it all, freeze it for next time, as it’s easy to defrost and fill some peppers to pop in the oven. One stuffed pepper per serving. If you’re not adhering to LCHF, then you could serve with some rice. 🙂
(This is a #LCHF Low Carb, High Fat dish)
- 2 Large red onions, finely chopped
- 1kg Minced Beef (80/20)
- 2 tblsp Tandoori Mix (Click for recipe)
- 3 tsp Garlic Paste
- 100g Tomato Paste
- A fair sprinkle of garlic flakes
- Chilli Powder or fresh chillies to taste
- 1 Large chopped tomato
- 100g cream cheese
- Between 2 and 4 medium / large peppers to stuff
Fry the minced beef, onions, chillies (If you’re using fresh), and garlic until done; about 10 minutes before the end of the cooking, add in the tomato, tomato paste, and spices. Just as you’re reaching the point where you think it’s cooked, add in the cream cheese and stir until all mixed in.
Slice some peppers in half, and fill with the mixture, topping with cheese. The cheese I use is called Five Counties, and has Derby, Red Leicester, Cheshire, Double Gloucester, and Cheddar – this makes for a wonderfully coloured dish 🙂
Cook in a pre-heated oven at around 180 degrees centigrade for around 35 to 45 minutes – the peppers should be soft, but not collapsing. An important tip for this dish is to join the peppers together with cocktail sticks before placing in the oven – this will ensure they don’t fall over during cooking, spilling their contents everywhere!