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Tinga chilli-beef stuffed peppers
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400g pack lean minced beef
1 onion, chopped
350g jar Waitrose Mexican Inspired Tinga Cooking Sauce
300g can red kidney beans, drained and rinsed
½ x 28g pack fresh coriander, chopped
4 red peppers
1. Preheat the oven to 200°C, gas mark 6. Cook the beef and onion in a saucepan for 1-2 minutes to brown. Stir in the sauce, 100ml water and kidney beans, then simmer for 10 minutes, stirring occasionally. Stir in the coriander.
2. Meanwhile, cut the lids off the peppers, deseed and fill with the beef. Place the lids on top and stand upright in a small roasting tin (trim the base if needed to help them stand). Bake for 25 minutes or until the peppers are just soft. Serve with rice or salad.
Typical values per serving:
1 of your 5 a day.