Chilli Stuffed Peppers recipe
information
Preparation time 15 minutes,
Cooking time 50 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 375 per portion
ingredients
4 green peppers, tops reserved and deseeded
For the filling
1 onion, chopped
1 clove garlic, crushed
350 g (12 oz) minced beef
1 tablespoon oil
100 g (4 oz) mushrooms, sliced
2 teaspoons chilli powder
1 tablespoon tomato puree
150 ml (1/4 pint) beef stock
salt and pepper
425 g (15 oz) can kidney beans
For the filling
1 onion, chopped
1 clove garlic, crushed
350 g (12 oz) minced beef
1 tablespoon oil
100 g (4 oz) mushrooms, sliced
2 teaspoons chilli powder
1 tablespoon tomato puree
150 ml (1/4 pint) beef stock
salt and pepper
425 g (15 oz) can kidney beans
method
1. Blanch the peppers in boiling salted water for 1 - 2 minutes and drain.
2. Place in an ovenproof dish.
3. Fry the onion, garlic and minced beef in the oil until browned. Stir in the mushrooms, chilli powder, tomato puree, stock and seasoning and simmer gently for 10 minutes.
4. Drain the kidney beans and add to the meat.
5. Fill the peppers with the chilli mixture, cover the dish and bake in a moderate oven for 30 minutes.
Cook's Tip
If you find a whole pepper too much for 1 serving, then cut 2 peppers in half lengthways to make boat shapes. Place in a baking dish and pile the filling in. Cook as above.
2. Place in an ovenproof dish.
3. Fry the onion, garlic and minced beef in the oil until browned. Stir in the mushrooms, chilli powder, tomato puree, stock and seasoning and simmer gently for 10 minutes.
4. Drain the kidney beans and add to the meat.
5. Fill the peppers with the chilli mixture, cover the dish and bake in a moderate oven for 30 minutes.
Cook's Tip
If you find a whole pepper too much for 1 serving, then cut 2 peppers in half lengthways to make boat shapes. Place in a baking dish and pile the filling in. Cook as above.
serving amount
serves 4
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