Chilli Stuffed Peppers With Sour Cream Topping
Ingredients
1 pack of gran luchito cantina beans
500 g of minced beef
2 medium onions
3 cloves of garlic
1 stick of celery
2 red peppers
1 carrot
2 tsps of gran luchito chipotle paste
1 tsp of cinnamon powder
800 g of chopped tomatoes
1 drizzle of olive oil
5 large red peppers
1 cup of rice
1 handful of cheddar cheese
1 tsp of ground cumin
6 servings
Calories~558 kcal
Protein~30 g
Carbs~60 g
Fat~21 g
Fiber~12 g
Sugar~15 g
Total recipe
Calories~3,350 kcal
Protein~180 g
Carbs~360 g
Fat~125 g
Fiber~70 g
Sugar~90 g
Method
Step 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.
Step 2
Throw in the Gran Luchito Chipotle Paste cumin and cinnamon.
Step 3
Add the tomatoes, Cantina Beans and finely chopped coriander stalks.
Step 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.
Step 5
Add salt & pepper.
Step 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).
Step 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).
Step 8
Remove the seeds and make cavity as hollow as possible.
Step 9
Lay them on a baking tray hollow side up and drizzle with olive oil and sprinkle with salt & pepper.
Step 10
Roast for 20mins at 180C Remove from oven and leave to cool.
Step 11
Meanwhile, cook your rice (see packet for instructions).
Step 12
Taste your chilli and add more seasoning if necessary. If too liquidy, remove the lid and cook uncovered for a while.
Step 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).
Step 14
Stuff the peppers with the chilli rice mixture.
Step 15
Top each with a little cheese and pop back in the oven for a while to heat through and melt the cheese.
Step 16
Season to taste and sprinkle remaining coriander leaves before serving.
