Chilli Stuffed Peppers

Preparation time 15 minutes

Cooking time 50 minutes

Oven temperature 180°C, 350°F, gas 4

Calories 375 per portion

Serves 4

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

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.

Recipe taken from:

http://www.cookitsimply.com/recipe-0010-01n6502.html