dukandebut
Goat herder(ess)
Roasted Red Pepper Beef
This is a Weight Watchers recipe which I've made a couple of times now and really enjoyed.
For Cruise PV, eat it without pasta and without cheese, perhaps with a salad or some green veg.
For Conso, this is great with pasta and even better with your daily ration of Parmesan mixed in!
Serves 4
3 red peppers, halved and de-seeded
1 onion, diced finely
2 garlic cloves, crushed
450g lean minced beef
2 tblsp tomato purée
Dash of Worcestershire Sauce
2 tblsp fresh thyme leaves
Seasoning to taste
(For Conso only, you can add pasta and Parmesan)
Preheat the grill to hot. Put pepper halves on a grill tray, skin side up, and grill for 10 mins until the skin is blackened and charred. Transfer to a bowl and cover with cling film.
Meanwhice, heat a wide, lidded, non-stick saucepan and add the onion, garlic and mince. Cook for 5 mins, breaking up mince, until browned. Stir in the tomato purée, Worcestershire Sauce and thyme. Continue to cook, uncovered, for 1 minute, then cover and continue to cook gently for 10 mins. You can add a little water if it gets a bit dry.
Peel the skin from the peppers and blend half of them in a food processor, whizzing until smooth. Finely dice the remaining peppers.
Stir all the peppers and seasoning into the beef mixture and cook for 1 minute.
For PV, serve immediately.
For Conso, add cooked pasta and Parmesan and toss together before serving.
This is a Weight Watchers recipe which I've made a couple of times now and really enjoyed.
For Cruise PV, eat it without pasta and without cheese, perhaps with a salad or some green veg.
For Conso, this is great with pasta and even better with your daily ration of Parmesan mixed in!
Serves 4
3 red peppers, halved and de-seeded
1 onion, diced finely
2 garlic cloves, crushed
450g lean minced beef
2 tblsp tomato purée
Dash of Worcestershire Sauce
2 tblsp fresh thyme leaves
Seasoning to taste
(For Conso only, you can add pasta and Parmesan)
Preheat the grill to hot. Put pepper halves on a grill tray, skin side up, and grill for 10 mins until the skin is blackened and charred. Transfer to a bowl and cover with cling film.
Meanwhice, heat a wide, lidded, non-stick saucepan and add the onion, garlic and mince. Cook for 5 mins, breaking up mince, until browned. Stir in the tomato purée, Worcestershire Sauce and thyme. Continue to cook, uncovered, for 1 minute, then cover and continue to cook gently for 10 mins. You can add a little water if it gets a bit dry.
Peel the skin from the peppers and blend half of them in a food processor, whizzing until smooth. Finely dice the remaining peppers.
Stir all the peppers and seasoning into the beef mixture and cook for 1 minute.
For PV, serve immediately.
For Conso, add cooked pasta and Parmesan and toss together before serving.