Stuffed Peppers with Beef & Sweet Potato Wedges
Simple, nourishing and family-friendly with a golden, cheesy finish
Ingredients
For the Filling
- 350 –400g beef mince
- 1 small carrot grated
- 1 slice sourdough bread blended into breadcrumbs
- ⅓ cup grated parmesan plus extra for topping
- 1 egg
- ¼ –½ cup fresh parsley chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch cinnamon
- ½ teaspoon red pepper flakes optional
- 1 teaspoon Worcestershire sauce
For the Tray
- 2 red peppers halved and deseeded
- 1 large sweet potato peeled and cut into wedges
- 1 –2 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 180°C.
Make the filling
- In a bowl, combine all filling ingredients. Mix well.
- Cook off a small teaspoon in a pan to taste and adjust seasoning if needed.
Stuff the peppers
- Fill each pepper half with the mince mixture and top with grated parmesan.
Prep the wedges
- Toss sweet potato wedges with olive oil and salt.
Bake
- Place everything on a tray and bake for 35–45 minutes, until: peppers are soft, filling is cooked through, wedges are golden
Notes
The parmesan adds saltiness and helps bind the filling.
The cinnamon is subtle but adds warmth and depth.
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