Peppers are stuffed with brown rice, seasoned beef mince, courgette, carrot, leek, red onions and goat cheese.
2 people made this
100g brown rice
3 stock cubes
1 tablespoon olive oil, or to taste
2 red onions, thinly sliced
1 clove garlic, crushed
500g beef mince
1 tablespoon ras el hanout
salt and pepper, to taste
1 leek, cleaned and thinly sliced
1 carrot, peeled and cubed
1 courgette, cubed
soft goats cheese
Method Prep:25min › Cook:30min › Ready in:55min
Preheat the oven to 200 C / Gas 6.
Bring 250ml water and stock cubes to the boil in a saucepan; add brown rice and cook until al dente, about 15 to 18 minutes. Drain the rice and stir in olive oil.
Slice the top off the peppers and reserve as lids; scoop out seeds and white membranes with a spoon. Place the peppers upright in a baking dish.
Fry the onions in a little olive oil in a frying pan; stir in garlic and stir to soften. Add beef mince and stir until broken up and browned. Season with ras el hanout, salt and pepper. Add the sliced leek, carrot and courgette; cook and stir until vegetables are starting to soften.
Mix the beef mince and vegetable mixture with brown rice; spoon into the peppers. Crumble goats cheese on top of the stuffed peppers and place the pepper lids on top. Bake in preheated oven for 20 to 30 minutes.