• 4 red peppers, washed, deseeded and halved vertically
  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 25g Mexican spice blend
  • 250g lamb mince
  • 150g closed-cup chestnut mushrooms, scrubbed and quartered
  • 250g golden vegetable savoury rice
  • 168g cherry tomatoes, washed and halved
  • 100g goat's cheese, rind removed, cheese cut into cubes
  • 185g plain cornbread, cooked


  1. 1

    Preheat the grill to medium. Put the peppers on a large baking tray, cut-side up, and grill for 5-10 minutes until softened.

  2. 2

    Meanwhile, in a large pan, heat the oil over a medium heat. Add the onion and the Mexican spice blend and cook for 5 minutes. Add the mince and mushrooms and cook for a further 5 minutes, until browned. Stir through the rice and half the cherry tomatoes and gently cook for 1-2 minutes.

  3. 3

    Spoon the mixture into the peppers, then top with the remaining cherry tomatoes and the goat's cheese. Grill for 10 minutes until golden and the cheese is soft. Serve with the mini cornbread.

Nutritional Details

Each serving provides
  • Energy 3081kj 736kcal 37%
  • Fat 32.3g 46%
  • Saturates 13.2g 66%
  • Sugars 21.3g 24%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

13.6g carbohydrate 1.6g fibre 7.6g protein

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