Chilli Stuffed Peppers
Chilli Stuffed Peppers are a delicious and different way to enjoy chilli con carne. The sweet flavour of the roasted peppers is an excellent accompaniment to the meaty mayhem of a chilli con carne. If you’re vegetarian you can stuff the peppers with our Vegan Chilli Con Carne.
Be sure to check out our other recipe ideas for leftover chilli con carne.
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Prep time
30 mins
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Cook time
1 hour
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Total time
1 hr 30, mins
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Ideal for
Summer -
Make it
Mexican -
Serves
5
Nutrition: Per serving
kcal 96 fat 5.3g saturates 2g carbs 6.9g sugars 2.8g fibre 1.4g protein 5.2g salt 0.36g
Found in the
Mexican Section
Ingredients
For The Chilli:
- 2 tablespoons olive oil
- 2 medium onions, finely diced
- ⅔ garlic clove, minced
- 1 stick celery, diced
- 1 carrot, diced
- 2 red peppers, diced
- 1 teaspoon cumin powder
- 2 teaspoons Gran Luchito Chipotle Paste
- 1 teaspoon cinnamon powder
- 2 x 400g / 14 oz chopped tomatoes, tinned
- 1 pack Gran Luchito Cantina Beans
- 1 small bunch coriander, leaves and stalks finely chopped
- 500g / 1.1 lb minced beef
- Salt & pepper, for seasoning
For The Peppers:
- 5 large red peppers, cut in half and deeseded
- 2 tablespoons olive oil
- Salt & pepper
- 300g / 2 cups steamed rice, we used long grain & wild rice combined
- 150g / 5oz grated cheddar cheese
How to make it
- Heat up half of the olive oil in a large casserole dish and add the fresh veg (onion, garlic, celery, carrot, peppers). Gently fry them over medium heat for 8-10 mins or until nice and soft. Then add the cumin and cinnamon as well as the Chipotle Paste and stir.
- Add the chopped tomatoes, Cantina Beans and the finely chopped coriander stalks. Reduce the heat and let it simmer over medium heat while you cook your meat.
- In a different pan brown the minced beef in 1 teaspoon of olive oil over high heat. Once it gets a bit of colour, add the meat to the other ingredients in the casserole dish, then season with salt and pepper. Place a lid on your casserole dish and simmer on a low heat for at least one hour.
- Preheat your oven at 180 ˚C / 350 ˚F.
- Lay your peppers on a baking tray with their hollow side up, drizzle with olive oil and sprinkle with salt & pepper. Roast for 20 mins and remove from the oven once ready, set aside and leave to cool down.
- Taste your chilli and add more seasoning if necessary. Once happy with your chilli remove it from the heat, mix it with the rice and the coriander leaves (we went for about 60% chilli to 40% rice). Use the chilli rice mixture to stuff the peppers, then add the cheese on top and pop back in the oven for 15 to 20 minutes to heat through and the cheese melts on top. Serve warm and enjoy!
Download Our Free Guide To Chilli Con Carne
Your free Chilli guide will be emailed to you immediately. Serve them with some Chipotle Crema. Making this tonight, left over chilli from yesterday, so just went out to get 2 huge red capsicum/peppers and jar of pickled jalapeno (ran out but always staple in fridge alongside gherkins, capers and such). Sooo, I guess put yesterday’s chilli con C in saucepan, simmer while cooking rice and then fill pre-roasted, halved cleaned red peppers, top with cheese to melt. I love pickled jalapeno slices…, do I just lay on top as final garnish, put in small bowl separate or should I dice some and mix in too?? I never used to dice them in, just garnish as… Read more » Hey, for an earthy, kind of smoky flavour add more cumin powder. I always double. It’s subtle but works really well. Experiment with the chilli sauce: add half a teaspoon of instant coffee, about 1 teaspoon of dark chocolate and 1 tablespoon or so of semolina or polenta. Latter 2 will thicken your sauce if you’re impatient simmering. Latter 2x are just thickening so instead of plain flour to thicken the sauce and then regret because it tastes chalky, floury…., use those 2. Next time shopping get some of those to keep in pantry. Both can be used as breakfast… Read more » Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.
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5 Comments
Love it
Thank you so much!
I used this recipe last night, but with vegan mince, and it was just perfect 👌
Making this tonight, left over chilli from yesterday, so just went out to get 2 huge red capsicum/peppers and jar of pickled jalapeno (ran out but always staple in fridge alongside gherkins, capers and such). Sooo, I guess put yesterday’s chilli con C in saucepan, simmer while cooking rice and then fill pre-roasted, halved cleaned red peppers, top with cheese to melt. I love pickled jalapeno slices…, do I just lay on top as final garnish, put in small bowl separate or should I dice some and mix in too?? I never used to dice them in, just garnish as… Read more »
Hey, for an earthy, kind of smoky flavour add more cumin powder. I always double. It’s subtle but works really well. Experiment with the chilli sauce: add half a teaspoon of instant coffee, about 1 teaspoon of dark chocolate and 1 tablespoon or so of semolina or polenta. Latter 2 will thicken your sauce if you’re impatient simmering. Latter 2x are just thickening so instead of plain flour to thicken the sauce and then regret because it tastes chalky, floury…., use those 2. Next time shopping get some of those to keep in pantry. Both can be used as breakfast… Read more »