Something different and interesting for those on a low-carb / grain-free diet… We used Athleat’s grass-fed buffalo mince to mix things up a bit. As described by Athleat, buffalo is slightly sweeter than beef mince – but feel free to use any lean, ground meat you have on hand. Everyone has their favourite pepper, so stuff your favourite one and enjoy!
- 1 tsp olive oil, plus additional 1 tsp to brush on peppers
- 2 rashers smoked back bacon, finely chopped
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 150g mushrooms, finely chopped
- 200g Athleat grass-fed buffalo mince
- 2 tsp smoked paprika
- salt and freshly ground black pepper
- 1 red pepper
- 1 yellow pepper
- 1 TB flat leaf parsley, chopped
- Heat one teaspoon olive oil in a pan and add the diced bacon, cooking gently until the bacon has rendered most if its fat and is slightly crispy. Remove and set the bacon aside, leaving the rendered fat in the pan. Cook the onion in the fat remaining in the pan over a low heat. Once the onions have softened and partially caramelised, add the garlic and mushrooms and increase the heat. Cook until the mushrooms have released all their moisture and have cooked until caramelised.
- Add the buffalo mince and the smoked paprika to the pan and cook over moderate heat until the mince is no longer pink. Remove the pan from the heat and stir in the bacon. Season the mixture well with salt and black pepper.
- Slice off the top section of each pepper and use a small, sharp knife to remove any inner white parts and seeds from the inside of the pepper and the ‘lid’. You may need to trim the very bumpy parts of the base just to ensure the pepper stands up straight – but try not to make any holes in the base.
- Lightly brush olive oil on the outside of the peppers and place onto a roasting tray. Spoon the buffalo mince mixture into each pepper, then cover each pepper with their ‘lids’. Bake in the oven for 25-30 minutes.
- Carefully remove and garnish with freshly chopped parsley.