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

Nutrition: Per serving

kcal 96 fat 5.3g saturates 2g carbs 6.9g sugars 2.8g fibre 1.4g protein 5.2g salt 0.36g

How to make it

  1. Heat up half of the olive oil in a large casserole dish and add the fresh veg (onion, garlic, celery, carrot, peppers). Gently fry them over medium heat for 8-10 mins or until nice and soft. Then add the cumin and cinnamon as well as the Chipotle Paste and stir.
  2. Add the chopped tomatoes, Cantina Beans and the finely chopped coriander stalks. Reduce the heat and let it simmer over medium heat while you cook your meat.
  3. In a different pan brown the minced beef in 1 teaspoon of olive oil over high heat. Once it gets a bit of colour, add the meat to the other ingredients in the casserole dish, then season with salt and pepper. Place a lid on your casserole dish and simmer on a low heat for at least one hour.
  4. Preheat your oven at 180 ˚C / 350 ˚F.
  5. Lay your peppers on a baking tray with their hollow side up, drizzle with olive oil and sprinkle with salt & pepper. Roast for 20 mins and remove from the oven once ready, set aside and leave to cool down.
  6. Taste your chilli and add more seasoning if necessary. Once happy with your chilli remove it from the heat, mix it with the rice and the coriander leaves (we went for about 60% chilli to 40% rice). Use the chilli rice mixture to stuff the peppers, then add the cheese on top and pop back in the oven for 15 to 20 minutes to heat through and the cheese melts on top. Serve warm and enjoy!

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What To Serve With Chilli Stuffed Peppers

Have on the side, to accompany your chilli stuffed peppers some:

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Comments / Questions / Tips

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Fatima Gora
Fatima Gora
2 years ago
Rating :
     

Love it

Celia - Chica Chismosa - Gran Luchito
Admin
2 years ago
Reply to  Fatima Gora

Thank you so much!

Annie Darter
Annie Darter
2 years ago
Rating :
     

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

Celia - Chica Chismosa - Gran Luchito
Admin
2 years 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
1 year 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
1 year 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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