THE FIRE-STUNG BELL-PULP

(Our Play on Stuffed Peppers - Mexican Style)

THE FIRE-STUNG BELL-PULP

Ingredients: 4 Large Bell Peppers (halved), 400g Beef mince, 200g Cooked Rice, 1 tbsp Chili powder, 1 tsp Cumin, 1 tsp Garlic powder, 200g Tomato passata, 100g Cheddar (grated)...

Ingredients

  • 4 Large Bell Peppers (halved)
  • 400g Beef mince
  • 200g Cooked Rice
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 200g Tomato passata
  • 100g Cheddar (grated)

Cooking Method

  1. The Scorch Fry beef and spices until browned; add a 20ml splash of stock to release the perfume.
  2. The Marriage Fold in the rice and passata; stir until it forms a thick red pulp.
  3. The Build Stuff the pulp into the pepper halves; top with cheese.
  4. The Bake Roast at 200°C for 20 minutes until the peppers are soft and cheese is charred.
  5. The Final Flourish Top with raw spring onions and fresh coriander.

Cuisine: Mexican

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