2019-05-01_Healthy_Food_Guide_UK

SPICE UP

your

MINCE

thestuffedpeppersandtopwith

a spoonfulofsalsa.Servewiththe

remainingsalsaandcornchips.

Thinkbeyondshepherd’spiewith

ourinternationallyinspireddishes

thatmakenutritioususeofmince

• whetherit’smeatorvegetarian

4

PERSERVING

399kcal 18gfibre

15gfat 23gprotein

4.7gsaturates 1gsalt

32gcarbs 234mgcalcium

14gsugars 3.8mgiron

add3tbspwatertothepanto

thinthemincemixtureif needed.

3 Usethemixturetofillthe

pepperhalves,thentopwiththe

gratedcheese.Coverwitha sheet

ofbakingpaperanda sheetof

foilandbakeforabout 10 min.

Removethefoilandpaper,then

bakefora further10–15minuntil

thecheeseis meltedandthe

peppersareheatedthrough.

4 Meanwhile,gentlycombine

thesalsaingredientsina bowl.

Wedge1 or2 cornchipsinto

Mexican-stylenacho

peppers

prep 15 mincook 30 min

serves 4 vegetarian

4 red peppers, halved and deseeded

Spray oil

1 small onion, finely diced

250g vegetarian mince

½tsp smoked paprika

½tsp ground cumin

¼–½tsp chilli flakes, to taste

2tbsp tomato purée

3 medium tomatoes, finely diced

400g can no added salt kidney

beans, rinsed and drained

75g reduced-fat cheddar, grated

40g plain corn tortilla chips, to serve

For the salsa

125g frozen sweetcorn, defrosted

1 large avocado, finely diced

2tbsp lime juice

1 Heat the oven to 200°C/fan

180°C/gas 6. Line a baking tray

with non-stick baking paper, then

put the pepper halves on it, cut

side up.

2 Spray a large non-stick frying

pan with oil and set over a

medium heat. Add the onion and

gently fry for 2 min or until just

softened. Add the mince and

the spices and cook, stirring, for

2 min. Add the tomato purée,

tomatoes and kidney beans and

simmer for a further 2 min, then

Mexican-

style

nacho

peppers

66 HEALTHY FOOD GUIDE MAY 2019

Mince dishes