Cajun Beef & Gouda Stuffed Peppers Recipe

Fusion cuisine · 286 calories

Cajun Beef & Gouda Stuffed Peppers recipe

About this recipe

Cajun Beef & Gouda Stuffed Peppers combine the bold, smoky spices of Cajun cuisine with creamy, nutty Gouda cheese for a fusion dish that's both hearty and flavorful. Perfectly roasted bell peppers are filled with a rich beef and rice mixture, offering a delicious and wholesome dinner option for the whole family.

Ingredients

  • 100 G Jumbo Garlic 100g
  • - Schwartz Flat Leaf Parsley
  • - Thomas Ridley Fresh British Beef Mince
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 500G Yutaka Sushi Rice
  • 227G Slap Ya Mama 'Original' Cajun Seasoning, 227G
  • - Mlekovita Gouda Slices
  • 1 Kg Red Onion 1kg
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
  • - Greenfields Black Peppercorns

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper or foil.
  2. 2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the peppers with olive oil, season with a pinch of salt, and place them upright on the prepared tray. Roast in the oven for 15 minutes.
  3. 3. While the peppers are roasting, heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
  4. 4. Add the minced garlic and cook for 1 minute until fragrant. Stir in the Cajun seasoning and cook for another 30 seconds to toast the spices.
  5. 5. Add the minced beef to the pan and cook for 6-8 minutes, breaking it up with a spoon, until browned and fully cooked. Season with salt and pepper to taste.
  6. 6. Stir in the cooked rice and tomato puree, mixing well to combine. Cook for 2-3 minutes until the mixture is heated through.
  7. 7. Remove the roasted peppers from the oven and spoon the beef and rice mixture into each pepper, packing it down gently.
  8. 8. Top each stuffed pepper with shredded Gouda cheese and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
  9. 9. Garnish the stuffed peppers with freshly chopped parsley before serving. Serve hot and enjoy!