Mexican, Chilli Stuffed Peppers
1 hr 30 mins
How to make it
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
cumin and cinnamon. Gran Luchito Chipotle Paste Add the tomatoes, kidney beans and finely chopped coriander 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 180C 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 coriander 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 coriander leaves before serving.
Calling all Mexican lovers!
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