WFD – Sweet Red Peppers filled with Boloroni
For an extra dash of deliciousness, finish your peppers with melted cheese and serve with a fresh side salad.
POLOKWANE – For a nutritious and delicious dinner tonight, why not get a little creative in the kitchen and roast large red peppers, filled with Knorr’s classic Boloroni Mince Mate and broccoli.
What’s for Dinner suggests finishing the peppers with melted cheese and serving with a fresh side salad for an extra dash of deliciousness.
INGREDIENTS
– 1 x KNORR Mince Mate Boloroni
– 500g lean beef mince
– 30ml olive oil
– 800ml water
– 4 red sweet peppers
– 60g broccoli small florets, blanched
– 80g cheddar, grated
METHOD
– In a medium pan brown the mince in the oil.
– Add the sachet of Seasoning Spice Blend, 800 ml warm water and uncooked pasta.
– Bring to the boil, stirring occasionally. Reduce heat and allow to simmer uncovered on low to medium heat for 15 – 20 minutes, stirring occasionally until pasta is cooked.
– In the meantime; halve the peppers and scoop out the seeds. Place on a baking tray and drizzle with olive oil.
– Combine the Boloroni pasta mixture with the broccoli and divide it between the red pepper halves.
– Top each pepper with grated cheese and bake in the oven for 20-25 minutes.
Yummy!
