Glazed Baked Stuffed Red Peppers

• 4 red peppers large, stalks removed, halved and deseeded
• 4 tablespoons Flora Cuisine
• 1 onion medium, peeled and diced
• 1/4 teaspoon cumin seeds
• 1 sprig rosemary chopped
• 2 sprigs fresh thyme stalks removed and chopped
• 1 pinch flakes chilli
• sea salt
• 1 beef tomato large, chopped
• 1 tablespoon tomato puree
• 7/8 pound extra lean minced beef
• 6 3/4 tablespoons white wine
• 6 3/4 tablespoons vegetable stock strong, made with 1/2 Knorr cube
• 1 tablespoon glaze balsamic vinegar
• 2 cloves garlic peeled and crushed
• 10 leaves fresh basil torn
• 3 1/3 cups fresh spinach washed
• 7/8 cup cheese reduced fat mature Cheddar, grated
• smoked paprika Sprinkling of

1. Heat oven to 200u0b0C, 180u0b0C fan, gas mark as 6.
2. Place cut peppers on a baking tray.
3. Heat Flora Cuisine in a heavy-based frying pan, sweat the onion, cumin seeds, rosemary, thyme, chilli flakes, salt and pepper for 2-3 minutes or until softened.
4. Add the chopped tomatoes and tomato puree, cover and cook slowly for a further 5 minutes.
5. Add mince and cook covered for a further 5 minutes, then add wine, and stock and cook until the mixture has reduced.
6. Add the balsamic vinegar glaze, garlic, basil and spinach. Stir the mixture thoroughly and cook to wilt the spinach slightly.
7. Fill the peppers with the meat mixture and bake uncovered for 20 minutes. Remove from oven, add the cheese and sprinkle with smoked paprika.
8. Bake for a further 10 minutes or until peppers are tender, and the cheese golden.

red peppers, cuisine, onion, cumin seeds, rosemary, thyme, flakes chilli, salt, tomato, tomato puruee, beef, white wine, vegetable stock, balsamic vinegar, garlic, fresh spinach washed, cheese, paprika

Taken from www.yummly.com/recipe/Glazed-Baked-Stuffed-Red-Peppers-378655 (may not work)