Chilli Stuffed Peppers
Recipe for chilli stuffed peppers that are incredibly simple to prepare, low in fat, and full of flavour. Make them with hot or sweet chilli - be careful though, these are dangerously delicious!
Ingredients
- 4 green peppers tops reserved and deseeded
For the filling
- 1 onion chopped
- 1 clove garlic crushed
- 12 oz minced beef
- 1 tablespoon oil
- 4 oz mushrooms sliced
- 2 teaspoons chilli powder
- 1 tablespoon tomato puree
- 1/4 pint beef stock
- salt and pepper
- 15 oz can kidney beans
Instructions
- Blanch the peppers in boiling salted water for 1 - 2 minutes and drain.
- Place in an ovenproof dish.
- 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.
- Drain the kidney beans and add to the meat.
- 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.
Notes
Oven temperature 180°C, 350°F, gas 4,
Calories: 383 kcal
Carbohydrates: 26 g
Protein: 23 g
Fat: 21g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 993 mg
Potassium: 939 mg
Fiber: 9 g
Sugar: 7 g
Vitamin A: 758 IU
Vitamin C: 100 mg
Calcium: 73 mg
Iron: 4 mg