There seems to be a glut of mini peppers in the supermarkets at the moment, and they are very reasonably priced, which I why I bought them. I can never turn down a bargain. I bought them without thinking of how I was going to use them, so pretty much made it up as I went along.
Ingredients for the chilli
- 1lb of ground sirloin
- 1 small can of tomato purée
- handful of cilantro (coriander)
- 2 cloves of garlic
- 1 small onion very finely diced
- 1 tsp of ground chipotle
- 1 tsp of ground garlic
- 2 tsp of ground cumin
- 2 tsp of ground coriander
- 0.5 pints of chicken stock
- Salt and freshly ground black pepper
First I sweated the onions and garlic in a little left over bacon fat, then browned the meat. I then added the spices, tomato purée, cilantro and chicken stock, brought it to a boil and then left to simmer for about an hour, while reducing the liquid.
Once the chilli was cool, I stuffed it into each small pepper and wrapped some bacon around them, stacked them into a greased cake tin and then topped them with shredded cheese. I cooked them in a 430F (220C) oven for about 45 minutes.
They are great just to eat by themselves, but would also be great with a chipotle sour cream dip.