Spruce up a red pepper with this Italian-style recipe
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
To make the Bolognese, sauté the leeks and carrots in a large saucepan over a medium-low heat until soft – about 5 minutes. Add the mince and sauté until browned. Season the meat and add the tomato paste and tomato passata, cook for a further 10 minutes and add the stock. Gently simmer for 20-30 minutes or until cooked through.
Cut the tops off of the red peppers and scrape out the seeds.
Spoon 2 tbsp of the Bolognese into the red peppers, top with 1 tbsp of grated halloumi, then top with a piece of the lasagne sheet. Repeat the layers until the pepper is filled.
Sprinkle the top with the last of the grated halloumi. Bake for 10-15 minutes or until the peppers are tender and the cheese is golden.
Serve with a seasonal side salad.