Peppers Stuffed With Mexican Rice and Beef

Peppers Stuffed with Mexican Rice and Beef

If you are sick of the sight of Chilli Con Carne, this is something super tasty and a little bit different.  I have made the rice and beef combination without the peppers too.  My kids love it with tacos and tortillas!

Peppers Mexican Rice and Beef

Serves 4

4 Large Peppers whatever colour you fancy! (Red are a bit sweeter!) Cut in half and cored.
250g Brown Basmati Rice (cook this in advance – even early in the day and refrigerate)
500g Mince Beef
230g (Drained weight) Black Beans (I got them in Sainsbury’s)
1 Onion chopped very finely
2 tsp Tomato Purée
1 Tin Chopped Tomatoes
1 Red Chilli Chopped Finely
100ml Beef Stock
1 tsp Cumin
1/2 tsp Hot Paprika
1 tsp Oregano
1/2 Cinnamon Stick
1/2 Chilli Powder
Olive oil

Add mince to a hot pan and fry quickly to brown all over. If there is excess fat, I often like to drain it out for health reasons!

Remove mince and set aside.

Add a dash of oil to the pan and add the onion and chilli. Fry gently for around 7 mins.

Return the mince to the pan add the oregano, chilli powder, cumin, hot paprika and cinnamon. Cook for a couple of minutes.

Add the tomato purée and stir.

Add the drained black beans, cooked rice and the tin of tomatoes.

Add the stock bit by bit to make it nice and moist but not to the point that it will run out of the peppers!

Cover and cook gently for 20 mins, remove kid and cook for another 10.

Add a dash or two more stock if necessary.

When done, stuff the peppers and place on a baking tray.

Heat oven to 160c and cook for 20-25 mins or until cooked.

You could do the rice and beef mix in a tortilla with guacamole and soured cream.



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