Ingredients (serves 4-6):
- 500g of beef mince
- Half a chorizo sausage – sliced
- 1 onion – chopped
- 1 tin of chopped tomatoes
- 2-3 cloves of garlic – finely sliced
- 6 peppers – tops cut off and seeds removed
- Half a mug of white rice
- 1 teaspoon of chilli powder
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- Some grated cheese
- Salt and pepper to taste
Start by heating the oven up to 200 degrees and putting the rice on to cook; steam the rice by putting about 50% more water in the pan than there is rice and put the lid on whilst it’s on a gentle simmer. While the rice is cooking you can make the rest of the filling. Heat a pan up and add in a little oil followed by the onion and garlic and fry for a couple of minutes before adding in the mince. Cook the mince while stirring occasionally until it’s browned off. Add in the chorizo and cook for a few minutes, allowing the juices to start to come out of the chorizo. Add the chilli, cumin and oregano along with the tinned tomatoes and cook for a further 5-10 minutes.
Once the rice is cooked add it into the beef and chorizo mix and stir it around. Pack each of the peppers full of the mix and place onto a baking tray. Bake in the oven for around 25-30 minutes. After 20 minutes remove the peppers from the oven and sprinkle over some grated cheese before returning them to the oven.
Once the peppers are just starting to blacken slightly on the outside they’re ready. Remove them carefully and serve with a fresh green leaf salad.
Deliciuos!