Roasted peppers stuffed full of spicy chilli con carne with a sour cream and chive and a cheesy topping.
Prep time:30 minutes
Serves:
Ingredients
500g Minced Beef
1 Tin Chopped Tomatoes
1 Tin Kidney Beans
1 Tsp Chilli Powder
1 Tsp Onion Powder
1 Diced Onion
1 Diced Pepper
1 Tsp Garlic Granules
1/2 Tsp Cumin
250ml Vegetable Stock
4 Peppers with the tops cut off
100g Grated Cheese
Sour Cream & Chive
Instructions
Firstly, make the chilli, fry the minced beef until cooked, remove from heat and leave to one side, cook the onion and pepper in all spices for 5 – 10 minutes until softened. Add the beef, tomatoes and stock back to the pan and cook until reduced for around 30 minutes, add the kidney beans and cook for a further 5 minutes.
Transfer the chilli to the pepper halves and top with sour cream and chive and cheese, bake for 15 – 20 minutes at 180.