STUFFED CHILLI PEPPERS

 

STUFFED CHILLI PEPPERS

Serves 2-4 (Depending how hungry you are!)

0.5 Syn per serving

4 large red peppers
250g extra lean minced beef
2 chilli peppers, deseeded and chopped
1 onion, finely chopped
Small tin of kidney beans in chilli sauce - do not drain
2 tsp. ground cumin
2 tsp. paprika
1 tbsp. Discovery chipotle paste - 1 Syn
2 cloves of garlic, crushed
350g passata

Pre-heat the oven to 180C/Gas 4.
Cut the top off the red peppers carefully (you will need the tops later) but leave the peppers whole. Carefully remove the seeds, then blanch the peppers, including the tops, by plunging them into boiling, salted water. Cook for 2 minutes (no longer or they will go too soft) Have a bowl of iced water ready and, after the two minutes, quickly put the peppers into the cold water to stop the cooking process.
Spray a large, non-stick pan with Frylight and add the mince, chopped onion and chilli pepper. Brown for about 10 minutes.
Add the kidney beans, spices, garlic and chipotle paste. Stir well and cook gently for a few minutes.
Add the passata, then continue to simmer for 5 minutes.
Cut a small slice from the bottom of each pepper so they can stand upright.
Spoon the mince mixture into the red peppers, pop the tops back on and put them into a shallow baking dish. Add a little bit of water, cover loosely with foil and bake for about 35 minutes or until the peppers feel softened.

Lovely served with salad, boiled rice (with some turmeric stirred through so it goes a lovely yellow colour) and also good with a dollop of half-fat soured cream. 1 tbsp. = 1 Syn.

If I have a HEX left, I like to crumble a little cheese (preferably Feta - 45g = 1 HEX) into the mixture before stuffing the peppers.