Fridge Friend Recipes
Minced Beef Stuffed Peppers with Potato Wedges recipe
Colourful peppers are filled with savoury minced beef and served with crisp potato wedges and melted Cheddar. A bold, wholesome dinner with plenty of texture.
70 min · Medium · British Jump to method
Ingredients
- 450g Minced Beef
- 800g Potatoes
- 4 Mixed peppers
- 90g Cheddar Cheese
- 20g Butter
- 2 tsp Herbs
- 1 tsp Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 577 kcal |
| Protein | 31 g |
| Carbohydrates | 48 g |
| Fat | 28 g |
| Saturated fat | 12.5 g |
| Fibre | 6.2 g |
| Sugar | 7.5 g |
| Sodium | 620 mg |
Why this works
A filling, protein-rich main meal with moderate fibre and energy, but relatively high in saturated fat and sodium.
High protein from beef and cheese. Provides around 31g protein per serving, supporting muscle maintenance and satiety.
Vitamin C and carotenoids from peppers. Mixed peppers add vitamin C and antioxidant compounds that support immune health.
Potassium and energy from potatoes. Potatoes contribute potassium and carbohydrate for energy, though the overall dish is energy-dense.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Wait until the oven has fully come up to temperature before the food goes in, so the wedges start crisping immediately rather than steaming.
- Cut the potatoes into wedges, toss with melted butter, salt, and herbs, then roast for 35-40 minutes.
Spread the wedges out in a single layer with a little space between them; overcrowding traps steam and leaves them pale instead of golden at the edges.
- Halve the mixed peppers and remove the seeds.
Cut through the pepper shoulders as well as the base so the halves sit flat and hold the filling without tipping over on the tray.
- Cook the minced beef in a pan for 8-10 minutes until browned.
Break the mince up in the pan with a spoon as it cooks, and let it sit in contact with the heat long enough to pick up browned spots rather than stirring constantly.
- Season the beef with herbs and a little salt, then spoon it into the pepper halves.
Let the beef cool for a minute or two before filling so it stays in the peppers instead of sinking to the bottom, and avoid packing it in too tightly.
- Place the peppers on a baking tray, top with Cheddar cheese, and bake for 20 minutes until the peppers are tender and the cheese has melted.
Keep an eye on the cheese: it should be fully melted and lightly blistered, but if it starts browning too fast, loosely cover the tray with foil.
- Serve with the roast potato wedges.
Serve the wedges straight from the oven while the edges are still crisp, because they soften quickly as they sit beside the hot peppers.
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