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Chili Stuffed Peppers
Chili Stuffed Peppers
added by jonnyH

A warming dish great for dinner parties as everything can be prepared in advance.

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Prep time
  • 20 mins
Cook Time
  • 55 mins
Servings
  • 4
Ingredients
  • 4 large red bell peppers
  • 500g free range beef or lamb mince
  • 200g tin of kidney beans
  • 200g tin of chopped tomatoes
  • 1 onion, coarsley chopped
  • 1 clove garlic, crushed or very finely chopped
  • 1 tbsp olive oil
  • 2 medium red chillis, finely chopped (including seeds if you like it hot)
  • 1 tbsp tomato ketchup
  • stock cube
  • glass of red wine
  • salt and pepper
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Directions
First prepare the chili - Lightly fry the onions in a large casserole or deep fying pan for five minutes. Then add the mince, chili powder and garlic and fry for another couple of minutes until browned. Add the tinned tomatoes, tomato puree and red wine. Crumble in the stock cube. Simmer for around 20 minutes or until the sauce is thick and rich. Add the kidney beans and simmer for another 5 minutes. Season with salt and pepper. Cut the top off the peppers to make your container. Remove the seeds from inside but retain the tops. Put the peppers into a heatproof dish, fill with the chilli, replace the pepper tops. The filled peppers can then be left to stand until you're ready to cook. Bake at 180 degrees C for 30 minutes until the peppers are cooked and tender.
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