stuffed peppers

Stuffed peppers

This tasty meal is a hit with the whole family, and will benefit their health too being rich in protein, healthy fats and antioxidants. It’s perfect at any time of the year – just change up the sides depending on whether you want a warm and comforting meal, or more of a summery feel. Quick and easy to prepare, you can even make a big batch of the meat mixture and keep it in the freezer for a super speedy supper when you’re short of time.
Ingredients – serves 4
4 red Romano peppers, trimmed, halved and de-seeded
1 tbsp coconut oil
1 red onion, finely chopped
2 carrots, peeled and finely chopped
Half a courgette, finely chopped
1 clove of garlic, crushed or finely chopped
2 tbsp tomato puree
400 grams minced lamb
1 sprig rosemary
1 bay leaf
Chicken or vegetable stock
Sea salt and black pepper
50g goat’s cheddar, grated (optional)

Heat the oil in a large frying/sauté pan over a medium heat. Add the onions, carrots, courgette and garlic, adding a pinch of salt to stop them burning and cook the vegetable mixture slowly for ten minutes until softened. Push the veg to one side of the pan, then add the mince and cook, breaking it up with a spoon, until brown all over, before mixing it with the vegetables. Season with salt and pepper and add enough stock (or water) just to loosen the sauce a little, then add the rosemary, bay leaf and tomato puree, stir through and leave to simmer gently for 30 minutes or until the mixture has reduced and become less liquid.

While the meat is cooking, pre-heat the oven to 175 degrees C. When the meat mixture is ready, fill the pepper halves and place into the oven for 20 minutes. Then remove from the oven, sprinkle with the grated cheese if using, and put back into the oven for ten minutes. Serve with new potatoes, rice or quinoa, and a colourful, crunchy salad.

By Emma Rushe

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