Chilli Stuffed Peppers
Our has plenty of red pepper in it already, but for something deliciously different, stuffing red pepper halves with it is really worth a go. The sweet flavour of the roasted peppers is an excellent accompaniment to the meaty mayhem of a chilli con carne. chilli con carne recipe
If you’re vegetarian you can stuff the peppers with our Vegan Chilli Con Carne.
Chilli Stuffed Peppers Recipe
2 hours 30 mins
2 hours 30 mins For The Chilli Con Carne: 11lb 2oz Minced beef 2 Medium onions ⅔ Garlic cloves 1 Stick celery 2 Red peppers 1 Carrot 1 tsp Cumin powder 2 tsp Gran Luchito Smoked Chilli Paste 1 tsp Cinnamon powder 14oz Kidney beans (tinned) 2 x 14oz Chopped tomatoes (tinned) Olive oil Small bunch Cilantro Salt & pepper 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 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. Throw in the Gran Luchito Smoked Chilli Paste, cumin and cinnamon. Add the tomatoes, kidney beans and finely chopped cilantro stalks. 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. Add salt & pepper. Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time). 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). Remove the seeds and make cavity as hollow as possible. Lay them on a baking tray hollow side up and drizzle with olive oil and sprinkle with salt & pepper. Roast for 20mins at 350F. Remove from oven and leave to cool. Meanwhile, cook your rice (see packet for instructions). Taste your chilli and add more seasoning if necessary. If too liquidy, remove the lid and cook uncovered for a while. Once happy with your chilli, mix it with the rice and a handful of chopped cilantro leaves (we went for about 60% chilli to 40% rice). Top with a little cheese and pop back in the oven for a while to heat through and melt the cheese. Season to taste and sprinkle remaining cilantro leaves before serving.
In the UNITED STATES Gran Luchito Smoked Chilli Paste Is Available online with Amazon
Check Out Our Article On “ Nine Wicked Ways To Eat Chilli Con Carne” For More Ideas
Have you tried this chilli stuffed peppers recipe? If so please let us know how you got on.