By HighSatiety diet: Meals that keep you fuller for longer.
Lamb and Halloumi Stuffed Roasted Peppers
1 step
Prep:5minCook:40min
This dish provides more than half of the recommended daily protein intake but is also low in energy density. Therefore it makes a very filling but nutritious lunch or snack. Lean minced beef can be used in place of lamb and vegetarians can use a plant-based mince substitute.
Updated at: Sun, 11 Feb 2024 22:01:33 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
5
Low
Nutrition per serving
Calories462.8 kcal (23%)
Total Fat34.3 g (49%)
Carbs15.3 g (6%)
Sugars9.8 g (11%)
Protein26.3 g (53%)
Sodium1033.4 mg (52%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Wash the peppers, cut them in half, lengthways and then remove all the inner contents and seeds. Spray some light oil on a greaseproof paper-lined baking tray and place the peppers on top, cut side up. Put the tray in an oven pre-heated to 200C for 20 minutes turning the peppers over after 10 minutes. Chop the garlic, thinly slice the onion and cut the halloumi into thin strips. In a frying pan over medium heat, add two tablespoons of Worcestershire sauce the garlic, onions, mince and a pinch of salt. Cook for about 5 minutes until the mince has browned and the onions begin to soften. Stir in the tomato paste and thyme and fry on low heat for another 5 to 10 minutes stirring regularly. Remove the peppers from the oven, and allow them to cool for a few minutes. Tip out any fluid then layer in a spoonful of the mince mixture followed by slices of halloumi. Continue this process until the pepper is fully stuffed and repeat for each of the four peppers. Return the tray to the oven for a further 20 minutes until the peppers become slightly charred and the cheese starts to melt. Serve hot. Suggested servings: Four.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
