This was a recipe I had been meaning to try for AGES guys, so when tasked with cooking for the family recently I figured it was high time to give it a go! I absolutely love chili, both meat and vegetarian friendly versions, so I’ve included both options here with lean beef mince and kidney beans! You could also use black beans if you want. The slightly ‘faffy’ or ‘fussy’ bit is balancing your peppers right on the baking tray in the oven – but if you want to avoid that, a top tip is to slice the whole peppers in halves, and spoon the chili and topping onto those instead of scooping it into the whole pepper. Whatever you’re feeling! I went fancy with the whole peppers just to try and impress the family but I won’t lie, one stuffed pepper did take a tumble mid-way through cooking – but let’s not focus on that! Time to cook!
Recipe (Serves 4)
- 1 garlic clove, peeled and diced
- 1/2 tsp medium chili powder
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 white or red onion, peeled and diced
- 2 medium carrots, peeled, chopped into coins and halved
- 2 sticks of celery, sliced into half-moon shapes
- 1 400g tin of chopped tomatoes + 400ml water from rinsing the tin
- 1 small tin of tomato puree
- 500g of lean beef mince (or you could make it vegetarian by subbing in 1 400g tin of red kidney beans!)
- 4 bell peppers, de-seeded
- 1/3 cup grated cheddar cheese/Feta Crumbles or 4 tbsp Natural Yoghurt
- A twist of black pepper and a pinch of sea salt
Step 1: Making the Chili
- Heat a tablespoon of extra virgin olive oil in a pot on medium heat, and then add the onions, garlic, carrots and celery. Sweat these for 3-4 minutes.
- Add the spices, and cook for another 3-4 minutes.
- Add the beef mince (add the kidney beans here if you’re going veggie), and cook until browned throughout.
- Add the chopped tomatoes, tomato puree, and water and season.
- Bring to the boil, and then turn the heat down to a simmer for 20 minutes while you prepare the peppers.
Step 2: Peppers Assemble!
- Pre-heat the oven to 200C (fan oven), and line a baking tray with tinfoil.
- Set your four prepared peppers onto the baking tray.
- Grate the cheddar cheese into a small bowl, or add the feta crumbles to it, and set aside.
- Turn off the chili after 20 minutes, and then scoop the chili into each of the peppers, filling to just about the top.
- Sprinkle the cheese on top, and when the oven is ready, place the tray (make sure you balance the peppers!) into the oven, and bake for 15 minutes to melt your cheese and soften the peppers a little.
- When the peppers are done, remove the tray from the oven, and if you’re using yoghurt, scoop that on top before serving. Otherwise, you’re good to go!
Enjoy guys! This was a really fun recipe to try my hand at, and I hope you enjoy the finished product as much as my family and I did! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x