• 1½ tablespoons medium olive oil
  • 250g British lean steak mince
  • 4 red peppers, halved vertically and deseeded
  • 1 teaspoon Italian herb seasoning
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 100g Arborio risotto rice
  • 1 lemon, zest and juice
  • 500ml hot chicken or vegetable stock
  • 1 medium courgette, quartered lengthways and finely diced
  • 2 tablespoons classic Italian pesto sauce
  • 100g cherry tomatoes, halved
  • ½ x 125g pack basics mozzarella, torn


  1. 1 Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. 2 Heat half a tablespoon of the olive oil in a frying pan, add the steak mince and break up with a fork. Cook over a high heat for 2-3 minutes, until browned and no pink remains. Stir in the herb seasoning then transfer to a plate and set aside. 
  3. 3 Place the peppers cut side up on a baking tray and bake in the oven for 20 minutes. Remove and set aside.
  4. 4 Meanwhile, discard any remaining fat from the pan then add the rest of the olive oil. Add the onion and cook over a medium heat for 5 minutes until softened. Stir in the garlic and rice, cook for a minute.
  5. 5 Add the lemon zest and juice then gradually pour in the stock, stirring at regular intervals until absorbed. This should take 15 minutes.
  6. 6 Stir in the courgette and cook for a further 3-4 minutes until both the rice and courgette are tender. Remove from the heat, stir in the pesto and gently fold through the tomatoes.
  7. 7 Divide the risotto equally between the peppers, then spoon over the mince. Top with the mozzarella and season.
  8. 8 Return to the oven and bake for 5 minutes until the peppers are cooked through.

Nutritional Details

Each serving provides
  • Energy 1876kj 448kcal 22%
  • Fat 24.0g 34%
  • Saturates 7.6g 38%
  • Sugars 14.4g 16%
  • Salt 0.67g 11%

% of the Reference Intakes

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