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Beef and Mushroom Stuffed Bellpeppers

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 6 bell peppers
 2 ½ cups chunky tomato sauce
 ½ onion, very thinly sliced
 1 cup beef broth
 ¼ tsp red pepper flakes
 250 g kidney beans, boiled
 1 tsp paprika
 20 g fresh rosemary 
 20 g fresh parsley
 2 lbs lean. ground beef
 250 g mushrooms, minced
 ½ cup Parmesan cheese
 ¼ cup chopped fresh flat-leaf parsley
 4 cloves garlic, minced
 2 tsp salt
 ½ tsp freshly ground black pepper
 1 cup good melting cheese
Optional:
 Sour Cream
 Chopped Crispy Bacon
1

Slice ½ inch from the tops, cutting out the stem and seeding the peppers and poke 4 small holes on the bottom of the peppers.

2

Set the Breville Smart Oven Pro™ to its Roast function and turn the convection option on. Preheat the oven to 375F.

3

In a bowl combine the tomato sauce, onion, broth, pepper flakes, paprika, kidney beans, mushroom, beef andcheese. Set aside.

4

Lightly stuff the bell peppers with the beef mixture and top it with grated melting cheese.

5

Bake it for 1 hour or until the bell peppers are soft and the beef is cooked through.

6

Garnish with sour cream topped with bacon bits and chopped parsley. Serve.

TIP: You can change the bell peppers to your favorite veggies like potatoes, zucchini or even eggplant. Just create a hole deep enough to hold the mixture and proceed as needed.