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Chilli Stuffed Peppers
Chilli Stuffed Peppers
"Chilli Stuffed Peppers are a delicious and different way to enjoy chilli con carne. The sweet flavour of the roasted peppers is an excellent accompaniment to the meaty mayhem of a chilli con carne. If you’re vegetarian you can stuff the peppers with our Vegan Chilli Con Carne. For The Chilli Con Carne: 500g Minced beef 2 Medium onions ⅔ Garlic cloves 1 Stick celery 2 Red peppers 1 Carrot 1 tsp Cumin powder 2 tsp Gran Luchito Chipotle Paste 1 tsp Cinnamon powder 400g Kidney beans (tinned) 2 x 400g Chopped tomatoes (tinned) Olive oil Small bunch coriander Salt & pepper For The Rest: 3 Large red peppers 1 Cup rice. We used long grain & wild rice combined (same cup as water) 2 Cups water (same cup as rice) Handful cheddar cheese Olive oil Salt & pepper."
Serves6 people
Preparation Time30 min
Cooking Time1 hr
Instruction
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Start with the chilli. Finely chop all the fresh veg (onion, garlic, celery, carrot, peppers) and gently fry in olive oil for 8-10 mins or until nice and soft in a large casserole dish.
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Throw in the Gran Luchito Chipotle Paste cumin and cinnamon.
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Add the tomatoes, kidney beans and finely chopped coriander stalks.
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Fry the minced beef in 2 tsp of olive oil in another frying pan to brown (this will add flavour to the meat) then add to the other ingredients.
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Add salt & pepper.
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Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time).
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Meanwhile, get preparing your peppers. Cut each one in half (from top to bottom; if you care about presentation, try to cut the stalk down the middle so each half has half a stalk).
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Remove the seeds and make cavity as hollow as possible.
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Lay them on a baking tray hollow side up and drizzle with olive oil and sprinkle with salt & pepper.
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Roast for 20mins at 180C Remove from oven and leave to cool.
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Meanwhile, cook your rice (see packet for instructions).
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Taste your chilli and add more seasoning if necessary. If too liquidy, remove the lid and cook uncovered for a while.
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Once happy with your chilli, mix it with the rice and a handful of chopped coriander leaves (we went for about 60% chilli to 40% rice).
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Top with a little cheese and pop back in the oven for a while to heat through and melt the cheese.
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Season to taste and sprinkle remaining coriander leaves before serving.
