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   Prep Time: 10 mins

   Cooking Time: 30 mins

   Serves: 2



  • 2 tsp Olive Oil
  • 500g Minced Beef
  • 300g diced Aubergines
  • 2 tsp Taco Seasoning
  • 1 green Pepper, cut in half (lengthways)
  • 1 red Pepper, cut in half (lengthways)
  • 1 yellow Pepper, cut in half (lengthways)
  • 20g chopped Coriander Leaves
  • 1 Chilli, sliced finely
  • 1 Tbsp Tomato Puree
  • 1 Tbsp Lime juice
  • 4-6 Tbsp Water
  • Salt and Pepper to taste


Nutritional Values:

  • Calories: 407 kcal
  • Net Carbs: 13.8g
  • Protein: 49.2g
  • Fat: 13.81g



- Pre heat oven to 200c/180c fan/Gas Mark 6.
- Heat the oil in a large pan with a lid.
- Brown the minced Beef.
- Add the taco seasoning, tomato puree, lime juice, and water to the mince, stir thoroughly and bring to a simmer.
- Add the aubergine and simmer covered for approx 10 minutes until the aubergine is soft.
- Take the minced Beef off the heat and stir through the Coriander leaf, season if required.
- Stuff pepper halves with the meat mixture and place on a baking tray.
- Bake for 15 minutes.
- Garnish with chilli.

Taco Seasoning:
- 1 Tbsp Chilli powder
- 1 Tbsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic powder
- 1 Tbsp Celery Salt
- 1 tsp Salt
- 1 tsp Pepper


For more delicious Recipes, follow Sarah-Louise Moseley on Instagram

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