Carry a style of sunshine to your dinner desk (regardless of the climate!) with this warming dish. Beef and candy potato mix in a tasty tomato sauce to make a Slimming World pepperpot stew thatâs an actual contender for any Caribbean cook-off!Â

Caribbean pepperpot stew recipeÂ
serves 2Â
1½ Syns per servingÂ
dairy-freeÂ
freezer-friendlyÂ
Tip:Â To serve 4, enhance the meat to 800g, add one other crimson pepper and small candy potato, enhance the beans to 300g, add one other garlic clove and double the quantity of passata and inventory. Bake for an additional 20-Half-hour, or till the meat is tender.Â
What you want:Â
low-calorie cooking sprayÂ
400g stewing beef, seen fats eliminated, lower into bite-size itemsÂ
2 crimson peppers, deseeded and lower into bite-size itemsÂ
1 small candy potato, peeled and lower into bite-size itemsÂ
200g inexperienced beans, trimmed and halvedÂ
2 garlic cloves, finely choppedÂ
2 degree tbsp jerk seasoningÂ
1 tbsp crimson wine vinegarÂ
¼ tsp sweetener granulesÂ
200g passata with onions and garlicÂ
200ml sizzling beef inventoryÂ
2 tbsp Worcestershire sauceÂ
200g dried long-grain riceÂ
small handful contemporary parsley, finely chopped, to serveÂ
What you do:Â
1. Spray a medium, flameproof, non-stick casserole dish with low-calorie cooking spray and put it over a excessive warmth. Add the meat and fry for 4-5 minutes, or till calmly browned throughout, stirring sometimes. Drain off any fats. Â
2. Add the peppers, candy potato, inexperienced beans, garlic, jerk seasoning, crimson wine vinegar, sweetener, passata, inventory and Worcestershire sauce. Season calmly and stir nicely. Flip the warmth down, cowl and prepare dinner for 1½ hours, or till the meat is meltingly tender.Â
3. When the meat is sort of prepared, prepare dinner the rice in line with the pack directions, then drain nicely. Divide the stew and rice between 2 bowls, sprinkle with parsley and serve.Â

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