So last week I ended up eating Mexican food like three days in a row. We made these, had left overs still in stuffed peppers, AND leftover chilli mix, AND then I went out for Mexican food with friends. Crazy. Or as they say in Spanish, loco.
Let’s get down to it. These stuffed peppers are gorgeous and really filling! Eat them with a bit of salad and it’s a well balanced, tasty meal. You could omit the chicken if veggie, or throw in some chorizo to make it even meatier. Be warned, it’s hard to make a small amount of the filling so be prepared to have leftovers! It’s also a good way to use up cooked chicken if you have some.
- 3 bell peppers, any colours
- 2-3 medium chicken breasts
- 1 onion
- 50g cooked brown rice
- 1 can black beans
- 1 can chopped tomatoes
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 bay leaf
- Juice of 1/2 lime
- 1/2 a red chilli (or more if you like it spicy!)
- 2 cloves garlic
- Chicken stock cube
- Handful grated cheddar cheese
- Salt and pepper to taste
- Rapeseed oil for frying
Preheat the oven to around 180c. Chop up the chicken into small bite sized pieces and fry on a medium heat until lightly browned and cooked through. Set to one side.
Chop the onion and garlic and in a large pan, soften with a little oil for five minutes or so or until slightly browning. Add the chicken, rice, beans, tin of tomatoes and tomato paste and stir. Add the chicken stock cube, spices and season. Let this cook together for 10-15 minutes or until the tomatoes have reduced down, you don’t want it to be too liquid.
Next, half the peppers lengthways and scoop out the seeds and any lighter coloured flesh. Place on slightly oiled baking tray and fill with the chilli mixture. Top with grated cheese and oven cook for 30-45 minutes or until peppers feel nice and soft.
Enjoy with salad, creme fraiche and extra chilli sauce!