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.

Be sure to check out our other recipe ideas for leftover chilli con carne.

  • Prep time

    30 mins

  • Cook time

    1 hour

  • Total time

    1 hr 30 mins

  • Ideal for

    Summer

  • Make it

    Mexican

  • Serves

    5

How to make it

  1. 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.
  2. Throw in the Gran Luchito Chipotle Paste cumin and cinnamon.
  3. Add the tomatoes, Cantina Beans and finely chopped coriander stalks.
  4. 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.
  5. Add salt & pepper.
  6. Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time).
  7. 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).
  8. Remove the seeds and make cavity as hollow as possible.
  9. Lay them on a baking tray hollow side up and drizzle with olive oil and sprinkle with salt & pepper.
  10. Roast for 20mins at 180C Remove from oven and leave to cool.
  11. Meanwhile, cook your rice (see packet for instructions).
  12. Taste your chilli and add more seasoning if necessary. If too liquidy, remove the lid and cook uncovered for a while.
  13. 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).
  14. Stuff the peppers with the chilli rice mixture.
  15. Top each with a little cheese and pop back in the oven for a while to heat through and melt the cheese.
  16. Season to taste and sprinkle remaining coriander leaves before serving.

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Fatima Gora
Fatima Gora
1 year ago
Rating :
     

Love it

Celia - Chica Chismosa - Gran Luchito
Admin
1 year ago
Reply to  Fatima Gora

Thank you so much!

Annie Darter
Annie Darter
1 year ago
Rating :
     

I used this recipe last night, but with vegan mince, and it was just perfect 👌

Celia - Chica Chismosa - Gran Luchito
Admin
1 year ago
Reply to  Annie Darter

Thanks Annie, here are some further vegan recipes in case you hadn’t seen them https://gran.luchito.com/recipes/vegan-vegetarian/

Sascha
Sascha
3 months ago
Rating :
     

Making this tonight, left over chilli from yesterday, so just went out to get 2 huge red capsicum/peppers and jar of pickled jalapeno (ran out but always staple in fridge alongside gherkins, capers and such). Sooo, I guess put yesterday’s chilli con C in saucepan, simmer while cooking rice and then fill pre-roasted, halved cleaned red peppers, top with cheese to melt. I love pickled jalapeno slices…, do I just lay on top as final garnish, put in small bowl separate or should I dice some and mix in too?? I never used to dice them in, just garnish as… Read more »

Sascha
Sascha
3 months ago
Rating :
     

Hey, for an earthy, kind of smoky flavour add more cumin powder. I always double. It’s subtle but works really well. Experiment with the chilli sauce: add half a teaspoon of instant coffee, about 1 teaspoon of dark chocolate and 1 tablespoon or so of semolina or polenta. Latter 2 will thicken your sauce if you’re impatient simmering. Latter 2x are just thickening so instead of plain flour to thicken the sauce and then regret because it tastes chalky, floury…., use those 2. Next time shopping get some of those to keep in pantry. Both can be used as breakfast… Read more »

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