Stuffed Peppers

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Roasted peppers stuffed full of spicy chilli con carne with a sour cream and chive and a cheesy topping.
Prep time: 30 minutes


  • 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


  • 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.

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