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Tender roasted peppers topped with garlicky Italian-style minced beef, Parmesan and parsley. Think of them as little edible boats — crispy around the edges, juicy in the middle and packed with flavour!
1.
Heat oven to 190°C (170c fan)
2.
Cut each pepper in half lengthways and remove the seeds. Place the pepper halves cut-side up in a baking dish.
3.
Mix the minced beef, eggs, almond flour, Parmesan, parsley, garlic, and a little black pepper in a bowl.
4.
Spoon the mixture evenly into each pepper half and gently press it down.
5.
Bake for 35–40 minutes, until the beef is fully cooked and the peppers are tender.
6.
Let them rest for 5 minutes, then serve.
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Storage information
Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. To freeze, cool completely and freeze in an airtight container for up to 3 months; thaw overnight in the fridge and reheat until piping hot.
Tip
Serve alongside salad or vegetables to ensure a balanced meal.
Cost-saving tips
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