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.
I made a simple ground beef chilli, stuffed it into the peppers, topped them off with some cheese and wrapped some bacon around them. Everything is better with bacon. Simple, tasty finger food.
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
Method
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.
2 comments
What an excellent recipe, great idea and one I’ll be saving for the summer barbecues I think – I’ll let you know how I get on. Can you just explain what you mean when you say “stacked them into a greased cake tin”?
Thanks very much,
Jim
Author
To prevent the cheese from oozing out, I took a 8″x3″ metal cake tin, greased it up and then stuffed the peppers end up into it. They would be better on the bbq, but you might have to mix the cheese into the chilli mixture to help keep it from oozing out.