500g lean beef mince
(5% fat or less)
3 peppers (any colours),
deseeded and cut into
400g can mixed beans
in a mild chilli sauce
2 large courgettes
50g reduced-fat Cheddar
cheese, coarsely grated
PREHEAT the oven to 200°C/fan 180°C/gas 6
Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat.
Add the beef and brown for about 5 minutes, breaking up any lumps with the back of a wooden spoon. Drain off any fat then stir in the peppers, beans and the chilli sauce in the can.
Bring to the boil, cover and simmer over a low heat for 15 minutes.
Meanwhile, peel the courgettes into long thing ribbons using a vegetable peeler, pat dry with kitchen paper and spray with low-calorie cooking spray.
Tip the beef mixture into an ovenproof dish, season lightly and arrange the courgette in ripples on top to cover the beef mixture completely beneath.
Scatter over the cheese and bake for 25 minutes or until golden.