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Sweet roasted pepper halves filled with tender strips of lean steak, softened onion, mushrooms, garlic and Italian herbs, topped with melted mozzarella. They’re served with crispy sweet potato wedges. It’s all the flavour of the classic sandwich in a lighter form.
Stuffed peppers
Wedges
1.
Heat the oven to 200c (180c fan).
2.
Spread the sweet potato wedges on one tray, toss in the olive oil and roast for 35 minutes, turning halfway.
3.
After 10 minutes, put the pepper halves cut-side up on the second tray and roast until softened (15 minutes).
4.
Meanwhile, heat the oil in the frying pan over a high heat. Sear the steak until browned (1–2 minutes), then transfer to a plate.
5.
Turn the heat to medium. Cook the onion and mushrooms until soft (5 minutes), then stir in the garlic and herbs for 1 minute. Return the steak, season with the salt and pepper, and stir.
6.
Fill the softened peppers with the steak mixture and top with the mozzarella.
7.
Bake until the cheese has melted and the peppers are tender (8–10 minutes).
8.
Garnish with parsley and serve with the wedges.
9.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat in the oven until piping hot. Freeze the filling (without cheese) for up to 3 months; defrost overnight in the fridge.
Tip
Lower carb: Skip the wedges and serve with a large green salad.
Cost-saving tips
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