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15 ml olive oil
15 ml garlic, crushed
1 red onion, diced
500 g beef mince
200 g tomatoes, diced
200 g mushrooms, sliced
Salt & freshly ground black pepper to taste
5 ml ground paprika
200 g LANCEWOOD® White Cheddar, grated
10 g parsley, chopped
4 peppers (yellow, green or red)
50 g LANCEWOOD® Mozzarella, grated
Preheat the oven to 180°C. Using a large frying pan, add the olive oil, garlic, onion, mince, tomatoes, mushrooms, seasoning and paprika.
Fry for 10 – 15 minutes, stirring occasionally until golden and cooked through. Add the cheese and parsley and cook for 5 minutes.
Prepare the peppers by chopping off their tops and removing the seeds. Add the peppers to a baking dish and fill each pepper with the mince mixture.
Top each pepper with a sprinkle of cheese and bake for 30 – 40 minutes. Enjoy!
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